"I often use apple cider vinegar in marinating cuts of pork, ribs, chops, shoulder. I love cider vinegar for its fruity, bright qualities, which naturally enhance other flavors."
"I often make a marinade for ribs with cider vinegar, olive oil, white vermouth, cumin, chilies, [and] cardamom and make extra to set aside and apart from the marinade."
"When it comes to the glaze, Lomonaco cautions against reusing liquid. Never reuse a marinade that has come into contact with raw meat."
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