Marinating is a great way to add extra savour to meat. For example, to achieve a balance of sweet, salty, spicy and sour flavours. The classic marinade consists of mashed or chopped fresh herbs, onions, garlic, dry spices, and vegetable oil to unite it all. If you bake meat with a crust (chops or ribs), thick marinades based on spices, sugar or honey are suitable - the latter are used for caramelisation and give the finished dish unique aroma and taste.