Marinade and Sauce for Meats and Vegetables

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Ingredients

Garlic and Herb Marinade

  • 1/3 cup lemon juice or water
  • 1/3 cup vinegar (suggest white vinegar for chicken, red wine vinegar for beef or pork and balsamic for vegetables)
  • 1/3 cup vegetable or olive oil
  • 3 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon poultry seasoning (omit if using to marinade vegetables)
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Barbecue Sauce

  • 1/2 cup applesauce
  • 1/2 cup ketchup
  • 2 cups packed brown sugar
  • 6 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cinnamon

Directions

  1. Whisk all ingredients in a medium bowl with the Mix-Stir. Marinade chicken for 4 hours. Marinade beef or pork overnight. Marinade vegetables an hour or longer.
  2. For ribs: Reserve some of the sauce for basting and dipping. Use the rest to marinade ribs in the refrigerator for at least 30 minutes. Grill or bake, using the reserved sauce for basting.
  3. For steak: Grill steak, using the sauce for basting while cooking.
  4. For dipping sauce: Simmer any leftover sauce until the brown sugar is completely dissolved and serve it with the ribs or steak.

https://www.cutco.com/learn/marinade-and-sauce-for-meats-and-vegetables