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Digital Subscriptions > delicious. Magazine > July 2019 > 6 BARBECUE MARINADES every cook needs to know

6 BARBECUE MARINADES every cook needs to know

Marinating meat or fish before it meets the heat and smoke of the barbecue works a kind of magic, giving layer upon layer of flavour. These recipes will equip you with the power to transform dull into delectable

RECIPES MATT MORAN PHOTOGRAPHS BRETT STEVENS STYLING AND FOOD STYLING KIRSTEN JENKINS

YOU’VE EARNED THESE CHOPS Pineapple and treacle pork chops,
DO THE CHA-CHA-CHAR Peanut butter and ginger chicken with sambal,

Beer and maple sticky beef short ribs

RACKED UP The stickiest ribs you’ll eat this year

SERVES 6-8. HANDS-ON TIME 1½ HOURS, OVEN TIME 4½ HOURS, SIMMERING TIME 35-40 MIN, PLUS OVERNIGHT MARINATING

MAKE AHEAD

Once the ribs are coated in the reduced marinade, keep covered in the fridge for 1-2 days. Bring to room temperature and complete the recipe to serve.

FOOD TEAM’S TIP

Buy short ribs from a local butcher, Waitrose or online from Ocado, thegingerpig. com or farmdrop.com.

• 3kg British beef short ribs (see tip)

FOR THE BEER & MAPLE MARINADE

• 750ml lager

• 100g dark brown sugar

• 50g English mustard (about 3 tbsp)

• 60ml apple cider vinegar

• 100ml maple syrup

• 2 tbsp light olive oil

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About delicious. Magazine

This month the July issue of delicious. is dedicated to making you a better cook . From getting crackling crispy on pork belly to mixing a barbecue-boosting marinade and making an unbeatable version of baked Alaska, we have the know-how. There are savoury tarts with three types of pastry, Jeremy Pang gives the low-down on duck spring rolls, Rachel Ama shares soul-soothing vegan recipes and Georgina Hayden shows how to make food look as good as it tastes. Plus, chefs reveal their top techniques and we find out what makes a recipe go viral.