Butcher’s Kitchen Basic Roast & Rib Marinade

(courtesy of Butcher’s Kitchen Char-B-Que in Reno. Makes 2 cups)

This marinade is best for beef or pork.

1 cup red wine vinegar (use apple cider vinegar for pork)

½ cup ketchup

¼ cup canola or light olive oil

¼ cup soy sauce

¼ cup Worcestershire sauce

½ teaspoon salt

1 teaspoon chopped garlic or garlic powder (fresh garlic preferred)

½ teaspoon dry mustard

¼ teaspoon pepper

Combine all ingredients, whisking in canola oil at the end until smooth. Pour marinade into resealable plastic storage bag. Place meat in bag with marinade, seal bag, then rotate until meat is completely covered. Marinate meat for minimum of 1 hour, or longer if more pronounced flavor is desired. Vinegar will continue to break down meat fibers and further tenderize meat through longer marinating periods. Multiply all ingredients for more volume, except salt. Salt, to taste.

Roast or grill meat to your desired doneness.

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