You will need
    • Classic marinade for barbecue:
    • ¾ Cup water;
    • 250 g of tomato sauce;
    • ¼ Cup of 9% vinegar;
    • ¾ Cup brown sugar;
    • ¾ Cup dry mustard;
    • ¾ Cup of minced garlic;
    • 1 kg pork ribs
    • Hawaiian pork ribs:
    • 1 kg pork ribs;
    • ½ Cup of soy sauce;
    • ¾ Cup brown sugar;
    • ½ Cup cooking wine;
    • 1 teaspoon of salt;
    • 1 clove of garlic;
    • a piece of fresh ginger root 5 cm long;
    • ¾ Cup of ketchup.
    • "Orange" ribs:
    • 1 kg pork ribs;
    • ¼ Cup fresh orange juice;
    • ¼ Cup of soy sauce;
    • ¼ Cup brown sugar;
    • 1 teaspoon of cumin.
    • Fruit marinade:
    • 1 kg pork ribs;
    • ¼ Cup of pineapple juice;
    • ¼ Cup of mango juice;
    • ¼ Cup of lime juice;
    • ¼ Teaspoon lime zest;
    • 1 tablespoon of honey;
    • a piece of fresh ginger root 5 cm long;
    • 2-3 tablespoons of vegetable oil.
    • Caribbean marinade:
    • 1 kg pork ribs;
    • 1 Scotch Chile pepper;
    • bunch of green onions
    • ½ Teaspoon of cinnamon;
    • ½ Teaspoon nutmeg;
    • ½ Teaspoon salt
    • 1 tablespoon of honey;
    • 1 Cup pineapple juice;
    • 1 lemon.
Classic marinade for BBQ

In a saucepan mix tomato sauce with water and vinegar, add the sugar, mustard and garlic. Bring the mixture to a boil and simmer 5-10 minutes. Allow it to cool. Put pork ribs in a container or glass bowl, pour the marinade so that it covered every rib on all sides. Close the container with a lid or cling film. Refrigerate for 2-4 hours.
Hawaiian pork ribs

Ginger root peel and grate on a fine grater, a clove of garlic pass through chesnokodavku. In a plastic or glass bowl, mix the ketchup with the soy and wine vinegar, add the sugar, ginger, salt and garlic. Stir well. Put pork ribs, stir the marinade one more time so that he covered every edge. Close the container with a lid or cling film. Refrigerate for 2-4 hours.
"Orange" ribs

Pour into a zip–package freshly squeezed orange juice, add soy sauce, cumin and sugar. Put the ribs, close the "zipper" and shake the package. Refrigerate for 4 to 6 hours.
Fruity marinade

Mix of pineapple, mango and lime juice. A spoonful of honey, heat over steam, and pour in the juice. Ginger root peel and RUB on a grater, add the zest and vegetable oil. Put pork ribs in the marinade, cover the container with the marinade with a lid or cling film and leave in the fridge for 12 hours.
Caribbean marinade

Pepper clear from the seeds and partitions. Use gloves when cutting the peppers. Slice the pepper into rings. Green onions also cut. From lemon squeeze the juice. To got out more juice, hold fruit 10-20 seconds in the microwave. If you have thick honey, then heat it to a liquid consistency. In a bowl with pineapple juice stir in the honey, lemon juice, put spices, green onion and pepper. Gloves on, take the ribs and RUB them with the marinade. Put it in a container. Cover, refrigerate and marinate 6 to 12 hours.