10 Best Apple Cider Vinegar Marinade for Pork Recipes
Put a pan of water on the grill. Add 1/2 cup of liquid smoke and a few drops of liquid hickory smoke to the water in the pan. When the water starts to evaporate, it will add moisture to the air and help keep the ribs moist. Wrapping the ribs in foil is also a good way to add moisture and prevent them from drying out.
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In a large pot, combine water, 1/2 cup of salt, 1/4 cup of brown sugar, 4 cups of apple cider, black peppercorns, and cinnamon sticks. Bring the mixture to a boil, stirring until the salt and sugar dissolve. Allow the brine to cool completely before using. Next, trim the ribs of any excess bits of loose meat or cartilage.
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Massage the kosher salt and pepper into the ribs and set aside. Make the rib marinade. Add all of the ingredients for the rib marinade to a bowl and whisk until combined. Transfer the ribs to a gallon-sized bag or a 9×13-inch pan. Pour the marinade over the ribs. Be sure the ribs are covered in marinade.
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Pork Chop Marinade. In a medium-sized bowl, mix together the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, and olive oil. Whisk until blended. Pierce pork chops all over with a fork. Then place in a large resealable plastic bag. Pour the marinade over pork chops, squeeze out excess air and seal the bag.
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Pour apple cider into the pan, making sure the seasoned ribs are fully submerged. Cover the pan with plastic wrap or aluminum foil and place into the refrigerator overnight. The next day, remove ribs from the refrigerator and discard the apple cider marinade. Pat dry and apply more seasoning or rub before cooking. Whether smoking or barbecuing.
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In a saucepan, over medium heat, melt the butter. Add the onions and apples. Season with salt and pepper. Saute for 2 minutes. Add the remaining 1 cup of cider and the chicken and beef broth. Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to10 minutes. Whisk in the cold butter.
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Place ribs in a large bowl or resealable plastic bag, set aside. In a bowl, whisk together vinegar, water, oil, brown sugar, salt, red pepper flakes, and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator.
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Pre-heat the oven to 275 degrees. Mix spices and brown sugar in a large bowl. (alternatively to the Pork Barrel spice mix use: 1 c. Paprika, 4 TBLS kosher salt, 2 TBLS ground black pepper, 4 TBLS granulated garlic, 2 TBLS dried mustard. Mix altogether with brown sugar.) Place ribs in a large baking dish/roasting pan ( 12x20) and generously coat.
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When ready to cook, heat the grill to roughly medium or 400 degrees. Once it is hot, discard the foil and place the ribs on the grill. Reduce the heat to low and cook for 1 hour without opening or lifting the lid. After the full hour, lift the lid, add any remaining marinade there might be, basting the ribs with apple cider vinegar bbq.
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Use a large, shallow dish. Place the ribs in a large, shallow dish, such as a baking dish or a zip-top bag, so that the marinade can evenly coat all surfaces of the meat. Make sure the ribs are evenly coated. Use your hands or tongs to make sure that the marinade is evenly distributed on all sides of the ribs.
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In a bowl, whisk together vegetable oil, soy sauce, vinegar, orange juice, mustard, salt, black pepper, dried parsley and minced garlic. Pour over pork in a pan. Cover or seal tightly. Refrigerate overnight. Shake or turn meat a couple times to be sure all sides are coated during the marinating process.
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Pour the cider mixture over the ribs, turning to coat them evenly. Cover tightly with foil and return to the oven, baking for an additional hour. Preheat a grill. Uncover ribs and brush the top with barbecue sauce. Grill for 15 minutes, turning and brushing with barbecue sauce every few minutes, until glazed.
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Adjust oven rack to middle position and preheat oven to 300°F. In large bowl, combine ribs with maple syrup, cider vinegar, 1 tablespoon salt, and 1/2 teaspoon black pepper. Toss to coat. Transfer to gallon-sized zipper-lock back and refrigerate for one hour. Transfer ribs to foil-lined rimmed baking sheet and bake, turning every 45 minutes.
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The acid in vinegar breaks down meat fibers and proteins, enhancing moisture absorption. Choose apple cider vinegar for its sweet, tangy profile to complement the pork. To moisten dried pork ribs.
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Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature). Preheat oven to 180C/350F. Heat olive oil in a skillet over medium high heat. Remove pork from marinade (reserve marinade) and place in pan. Sear until golden brown all over - don't let it burn (Note 2).
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Sprinkle brown sugar over the flesh side of the ribs. 4. Wrap the ribs tightly in two layers of aluminum foil, sealing the meat as tightly as possible. 5. Place the wrapped ribs on a rimmed baking sheet and bake for 2 1/2 hours or until tender. 6. Once done, remove the ribs from the oven and allow them to cool.