Vinegar Marinade

I'll make the ribs, but I have a marinade recipe that includes vinegar. I usually just use the oil, and my 16 secret herbs and spices.

Deconstructing the fascia (the hardest part of the meat) and makes the meat tender.

Vinegar acts as a tenderizer

acid softens and preserves, lemon juice and wine will also do.

If you're happy with your own recipe and 16 secret spices, I should stick to if I were you!

Vinegar, as an acid, breaks down proteins in meat making it tender. There is also a slight burn on the meat by the acid, a bit "cooked" it-it is a process of sterilization. You can see this by bleaching light on the surface of the meat soak. Like most bacteria on the surface of meat is a desirable process.

Historically effect a marinade to tenderize the meat and keep the meat from spoiling until it is cooked. Until recently (since refrigerators) the secondary flavors of these functions.

Good luck and enjoy these ribs!

ad a little flavor but its main purpose is to break protein.to soften.