Prep 5 mins
Cook 0 mins
This marinade makes enough for up to 6 lbs of ribs, or a whole small chicken. There is no oil in it to add to the fat from the meat. You could also marinate fish or vegetables in it, the acid would probably 'cook' the fish a little. (Be sure to follow safe handling rules and never consume raw marinade that has had uncooked meat or fish in it.) I used this to flavour some pork ribs that I then braised in the oven in a cast iron Dutch oven, sprinkled with a little more 'Brownulated' sugar to make a crunchy crust.
- 1 cup soy sauce
- 1 cup apple cider vinegar
- 1 cup lemon juice
- 1 very ripe orange
- 1 tablespoon lemon pepper
- 1 tablespoon minced garlic, less if you don't like garlic
- 1 tablespoon brownulated sugar or 1 tablespoon light brown sugar
- crushed red pepper flakes (not more than 1 tablespoon)
- In a large mixing bowl, crush the orange and put all of the pulp with the juice.
- Mix all of the other ingredients with the orange; blend well.
- Place meat or items to be marinated into a 1 gallon freezer bag.
- Pour marinade over the top, squeeze out the air.
- Marinate for at least 2 hours in the refrigerator.