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Thai Chili Molasses Marinade

Serves 12

900 min

Thai Chili Molasses Marinade

Recipe GLPR731e846f77fc47

0.0(0)
Thai
Sauce & Condiment
900 min
Servings: 12
Grill
SNAP eligible

A bold, deeply flavored Thai-inspired marinade combining aromatic ginger and garlic with sweet molasses, tangy red wine vinegar, and umami-rich soy sauce, finished with the heat of fresh Thai chili peppers. Perfect for marinating beef ribs to create a caramelized, tender dish with layers of sweet, spicy, and savory notes.

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Ingredients

1 inch piece fresh ginger, peeled and minced

4 cloves garlic, minced

1/2 cup unsulphured molasses

1/4 cup red wine vinegar

1/4 cup soy sauce

1 to 3 fresh Thai chili peppers, seeded and minced

2 pounds beef ribs

Directions

  1. Peel and finely mince the fresh ginger. Mince the garlic cloves and Thai chili peppers, removing seeds from the peppers for less heat or keeping them for more spice depending on your preference.

  2. In a medium bowl, whisk together the molasses, red wine vinegar, and soy sauce until well combined and the molasses is fully incorporated.

  3. Stir in the minced ginger, garlic, and Thai chili peppers into the molasses mixture. Mix thoroughly to distribute all aromatics and spices evenly throughout the marinade.

  4. Pat the beef ribs dry with paper towels. Place them in a large shallow dish or resealable plastic bag.

  5. Pour the Thai chili molasses marinade over the beef ribs, ensuring all surfaces are well coated. Massage the marinade into the meat for even distribution.

  6. Cover the dish or seal the bag and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor development. Turn the ribs occasionally if possible to ensure even marinating.

  7. Remove the ribs from the refrigerator 30 minutes before cooking. Cook using your preferred method (grilling, roasting, or smoking) until the internal temperature of the thickest rib reaches 145°F, typically 2 to 3 hours depending on cooking method.

  8. Let the cooked ribs rest for 5 minutes before serving to retain their juices.