In preparation for Nahid’s birthday on Saturday I’m working on some marinades and menus. I’m thinking soak it, grill it eat it.
I’ve noticed some chuck beef ribs at the grocery store. So I’m thinking these ribs might be the ideal candidates for a marinade. I live with a person who can take a lot of heat in her food. Thai chilis are preferred to chilies like habeneros. The reason being Thai chilis hit more flavor notes. According to Nahid, habeneros, are one note, lack complexity and tend to obliterate and overwhelm. She prefers Thai chilis that create a layer of flavor one can build upon.
With that in mind, I’ve developed a few “Go To” recipes that have received the stamp of approval. One of these is a molasses ginger marinade. I’ve used it on sliced beef tenderloin and sirloin but never ribs.
The beauty of this marinade is you measure all the ingredients, plop them in a blender and pour.
- 1 inch piece fresh ginger peeled and coarsely chopped
- 4 heads garlic coarsely chopped
- 1/2 cup molasses
- 1/4 cup white wine vinegar
- 1/4 cup soy sauce
- 1-3 Thai chilis coarsely chopped (the amount of chilis will depend on how much flavor you want)
- 2 lbs sliced beef tenderloin, sirloin or thinly sliced chuck beef ribs
- Put all ingredients into blender and puree.
- Pour marinade over beef and refrigerate for 24 hours
I’m sure chicken thighs would also work with this marinade. I’ll keep you posted.
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