Cleveland Cooks whips up a marinade for ribs, slaw or sausage with Progressive Field Executive Chef

Updated: Jul. 5, 2019 at 6:17 PM EDT
Email This Link
Share on Pinterest
Share on LinkedIn

CLEVELAND, Ohio (WOIO) - The Delaware North culinary team at Progressive Field are kicking it up a notch for the MLB All-Star Weekend.

They expect to feed about 100,000 hungry fans. And who wouldn’t want this lobster panini.

The Delaware North culinary team at Progressive Field are kicking it up a notch for the #AllStarGame. They expect to...

Posted by Jen Picciano on Friday, July 5, 2019

Beet Char Siu Marinade

  • 1/4 cup organic brown sugar
  • 1/4 cup raw honey
  • 1/4 cup organic ketchup
  • 1/4 cup gluten-free soy sauce
  • shredded beets roasted
  • 2 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon Chinese five-spice powder sea salt and freshly ground black pepper to taste


In a large bowl, mix together brown sugar, honey, ketchup, soy sauce, shredded beets, vinegar, hoisin sauce, five-spice powder, salt and pepper. Add to any protein and for best results soak over night.

Green Apple Slaw

  • 2 teaspoons honey
  • 4 Granny Smith apples, quartered and thinly sliced (4 cups)
  • 1 tablespoon lemon juice
  • 1½ cups coarsely chopped cabbage
  • ½ cup thinly sliced celery
  • 1 oz. fresh herbs

Chorizo Spice

  • 1/2 teaspoon dried thyme
  • 2 tablespoons smoked powder
  • 2 teaspoons ancho chili pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper



Measure and combine in a container and stir to combine.

Store in a jar or container with a tight-fitting lid and store in dry, dark place for up to 6 months or longer.

Copyright 2019 WOIO. All rights reserved.