This barbecue marinade speaks for itself, perfect with any meat or brushed over a chunky hapuku steak. An old favourite, children love it especially with finger lickin’ ribs. The stickier the better, hence perfect for outdoor dining.
|¼ cup||Runny honey (Main)|
|3 Tbsp||Soy sauce (Main)|
|3 Tbsp||Tomato sauce (Main)|
|3 drops||Tabasco sauce, or so|
|2||Garlic cloves, crushed|
|1 tsp||Mustard powder|
|1||Orange, juice only|
|4 Tbsp||White wine vinegar (Main)|
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- Combine all the ingredients. Season with salt and pepper. Store in a jar until required.
- Brush half the marinade over the ribs, steak or fish, leaving for at least 2 hours or overnight before cooking.
- Remove the meat from the marinade and cook on a barbecue at a low heat for 30-40 minutes (depending on the thickness), turning a few times.
- If using ribs, let them rest for 10 minutes then slice into individual ribs. Heat the remaining marinade for 1 or 2 minutes and serve as a side sauce.