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Ribs are a summertime favorite! They are messy, full of flavor and are meant to be eaten with family and friends. Have the napkins ready because the silverware get the night off! With this said, I have a delicious rib marinade and sauce with the flavors of Asia that my family can’t get enough of… (I like it, like love it, way more than traditional barbecue sauce). If you like the tastes of Asia, try it and you might (probably will) like it better, too! Fresh and light!
This marinade and sauce seem odd at first to eat on ribs, but once you try it, you’ll definitely crave it on warm summer nights!
My marinade recipe is simple and pretty quick to make. It’s a few ingredients that can be stirred or blended together and used as a marinade and for a sauce after the ribs are cooked.
Traditionally, I make this recipe with a base of olive oil or canola oil, soy sauce, sweet chili sauce, Sriracha (optional depending on if you want it a bit spicy), Garlic powder and dried green onion. It’s just six ingredients!
Making the Health-Friendly Swap!
Keeping my family healthy is a top priority of mine. I wanted to make my recipe more health-friendly, so I made some ingredient swaps. As stated, they are more health-friendly, but the integrity of the marinade/ sauce flavor isn’t jeopardized. It actually is better, a good bit better! My “swaps” are stated below, and after preparing it this way, I never want to change my recipe again!
- Instead of olive oil or canola oil for the base of the marinade, I used Mazola Corn Oil.
- Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
- Instead of using traditional soy sauce, I used the less sodium version.
- Instead of dried and powdered ingredients, I used fresh – fresh garlic and fresh green onion.
I also love the fact that Mazola Corn Oil has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor but nutritional value, as well. This makes it great for smoking and grilling, allowing it to keep its integrity through the whole cooking process.
With cholesterol-blocking plant sterols, Mazola Corn Oil is a heart-healthy choice for salad dressings, marinades and more. It’s so versatile, why wouldn’t you use it more? Maintaining healthy cholesterol levels is important to heart health and Mazola Corn Oil can help by swapping out alternatives such as olive oil and canola oil.
Don’t waste any time. Grab some ribs, buy some Mazola Corn Oil (don’t forget the other needed ingredients) and get started!
Let’s Make Some Ribs!
First, start with St. Louis Style Spare Ribs
Lay them out with their backside facing up – you will want to take the skin off. Keeping this on will make the ribs chewy since this skin does not breakdown even after cooking.
Next, make the marinade! Take your Mazola Corn Oil, sweet chili sauce, low sodium soy sauce and fresh garlic cloves – we will save the chopped green onion for later.
Pour it over the ribs and let it marinade a couple hours to overnight.
I then placed them on the grill. I used a pellet grill and cooked them for a good three hours until they were nice and tender. Then, I did place mine on a hot gas grill to finish them off with some good grill marks!
Let them rest and plate them up! It’s hard to resist eating them right away… so, I did just that! I made some rice, placed a few ribs on my plate, added the sauce and garnished it with chopped green onion and sesame seeds. THEY WERE AMAZING!!!!
Asian Sweet Chili Marinade with Mazola Corn Oil
A recipe that can used for a marinade and sauce for your favorite meats
- 2 Racks St. Louis Style Spare Ribs
- 1 Cup Mazola Corn Oil
- 3/4 Cup Sweet Chili Sauce
- 1/2 Cup Low Sodium Soy Sauce
- 1 Tbsp Sriracha (Optional)
- 3 Cloves Fresh Garlic Cloves
- Sprinkle Chopped Fresh Green Onion (Garnish)
- Sprinkle Sesame Seeds (Garnish)
Lay spare ribs out and flip over with their backsides up
Take a butter knife and a paper towel and peel the skin off the back of the ribs, set aside
Make the marinade/ sauce: Add the Mazola Corn Oil, Sweet Chili Sauce, Low Sodium Soy Sauce, Sriracha and Fresh Garlic Cloves - blend with an immersion blender until smooth. If you do not have an immersion blender, chop garlic very fine and stir all the ingredients together.
To use as a sauce for after the ribs are cooked, make sure to place the marinade in a small saucepan on the stove over medium heat for about 10 minutes. This will allow the flavors to meld together nicely and cook the garlic some.
Pour the marinade over the front and back of the ribs and let sit in the refrigerator for a few hours to overnight.
Place on pellet grill, gas or charcoal grill for approximately three hours on medium-low heat. Wrap ribs in foil for the last hour of cooking.
Let the ribs rest before serving
Serve with Asian Sweet Chili Sauce and garnish with Chopped Green Onion and Sesame Seeds
Try it because I know you’ll love it!
Let me know your thoughts on this recipe!
Keep it Sweet and Chatter!
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