I want to make some korean spare rib and the recipe requires sugar and a good amount of it to make it taste right. If it doesn't have the required sugar, it doesn't taste good at all. So my question is it ok to have a good amount of sugar in a marinade? I don't think it absorbs that much of it, or does it? the ribs call for 1/4to 1/3 a cup of brown or regular sugar. let me know...

Have you tried it with Splenda?

IMHO, you'd be better to look for another recipe if you don't want to use Splenda. Even though not all of the sugar will wind up being eaten, a fairly substantial amount will. Wouldn't be worth the risk, to me.

Rosebud

man, i can't stand the taste of splenda. It doesn't taste like sugar at all! Nutrasweet is even worse! I'll give it a try though. can you pick up splenda at any grocery store? I have packets, but i probably need more than that.

I have no way of knowing if the granular Splenda is available where you live.
But if you need the little packets, each one is equivalent to 2 teaspoons, so 1/4 cup translates to 6 packets, while for 1/3 cup, you'll need 8 little packets.

HTH

Rosebud

Thanks for your help Rosebud. I'll probably try it out tonight and if it works, i'll post the recipe i'm using.

Charles