Prep 5 mins
Cook 10 mins
This was inspired by and adapted from KITTENCAL's Savory Beef or Pork Roast Rub (Savory Beef Roast Rub) when I needed something to do for grilled country ribs but was out of a lot of things. In addition to changing some of the herbs to use what I actually had available, I added the wine and oil because I think you get more flavor that way -- there are flavor components that dissolve in alcohol and oil that don't dissolve in water. It made a tasty change from the usual BBQ sauce/teriyaki/marinaded in lemon flavor you expect on pork. It makes enough for about 6lbs of country ribs.
- 1 tablespoon dried basil
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried oregano
- 1 teaspoon celery seed
- 1 teaspoon fennel seed
- 1⁄4 cup white wine
- 2 tablespoons olive oil
- Mix all ingredients in a small bowl, using a fork or a whisk to get them thoroughly blended.
- Let stand for 10 minutes to hydrate the dried herbs.
- Rub onto the meat and refrigerate for 4-8 hours before grilling.
Lovely, lovely, lovely! I made this as stated except we skipped the celery seeds as neither me or my other half like celery or any of it's derivatives. This was easy to make and ever so tasty. The addition of the wine was excellent and really gave it that something extra. I didn't manage to marinade for the full 4-8 hours but it still made the meat more tender and added loads of flavour. We used pork loins and cooked them up on the BBQ. Both of us thoroughly enjoyed this (even my picky other half) and we'll definitely be having it again. Thanks for a wonderful recipe 3KillerB's!