Pork Barbecue Marinated with Garlic

by Editorial Staff

The following reasoning crept into some thoughts about the composition of the marinade: pork, pork and garlic – in 100% of recipes for baking and roasting pork, garlic is present as a matter of course. And only practically no one ever puts it in a shish kebab. Let’s sweep away misconceptions and cliches!

Summary

Course	Main Dish
Cuisine	Russian

Ingredients

Pork (ribs) – 2 kg
Garlic (he will be a taste modulator today) – 1 large head
Parsley
Marjoram
Freshly ground black pepper
Mineral water, highly carbonated – 1 glass

Instructions

Chop the greens, chop the garlic as small as possible (well, I did not add garlic to the pieces of barbecue … although I could). Add marjoram and pepper. Who wants to salt – let its salt, I personally salt already on the grill. Fill the meat with a glass of highly carbonated mineral water.
I recommend wiping the skewers with onions so that the taste of iron does not spoil the barbecue scale. For those who do not know – we just skewer the onion and run it back and forth several times along the entire length.
Well, everyone determines the degree of readiness for himself. You just have to take your time and do not throw the kebab on too hot coals. Bones can turn black a little when frying.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.