Pork Rib Marinade

By Todd Martin October 15, 2024 4 mins read 118 Views

This pork rib marinade will enhance the flavor of your smoked, grilled, oven-baked, or air-fried ribs. It’s so versatile that you can also use this homemade marinade on pork roasts and chops.

If you’re new to rib cooking, you might wonder what method produces the most tender, succulent pork ribs. Usually, ribs are coated in mustard and dusted with a generous amount of dry rub. However, some older methods have fallen by the wayside–for instance, marinating pork ribs before grilling them.
Luckily, this method is making a comeback, and we’re here for it!
This pork rib marinade can be made up to 4 days in advance and stored in an airtight container in the fridge until you’re ready to use it. Our recipe makes enough for up to 2 full racks of baby back ribs or St. Louis cut ribs.

Marinating Pork Ribs

Marinades combine oil and acidic ingredients like vinegar, citrus, and other fruit juices. The acids help tenderize the meat and keep it tender as it cooks. The trick with pork ribs is to marinate for a short time, like 2-6 hours, rather than a longer 12-24 hour period. Pork ribs contain a small amount of meat, making them more prone to over-marinating and mushiness. The key to marinating is timing. Remember that some Pitmasters use an injectable marinade for pork ribs, so the same principle applies here. While pork is heartier than poultry, fish, and seafood, it is more delicate than red meats like beef, lamb, and venison. A shorter marinating time will produce good results.

Other Ways to Use a Pork Rib Marinade

Use this pork rib marinade on country-style ribs! While they are not actually ribs, but cut from the pork shoulder, they will benefit from the tenderizing effects of this marinade.

Keep in mind that marinades are not miracle workers. They will flavor and tenderize the meat. However, it should be paired with low and slow cooking to achieve the best results, especially for tougher cuts like ribs, country-style ribs, pork loin roasts, pork belly, and thick-cut pork chops. Use 1 cup of marinade per rack of ribs (or 2 1/2-3 pounds of meat).

Ingredients

Chicken or vegetable stock
Reduced-sodium soy sauce (sub with tamari for gluten-free option)
Dark brown sugar (sub with coconut sugar, honey, or real maple syrup)
White wine vinegar (sub with apple cider vinegar or red wine vinegar)
Avocado or olive oil
Fresh garlic (sub with minced shallot or 1/2 tsp garlic powder))
Worcestershire sauce

How to Make It

Whisk pork rib marinade ingredients in a medium bowl until well combined. Let the mixture stand for 5-10 minutes while the sugar dissolves. Stir once again before using. This recipe makes enough for 2 racks of baby backs or 2 racks of St. Louis cut ribs. Remember to remove the rib membrane before marinating.

Using it

Place 1 rack of spare ribs in a resealable plastic bag. Pour 1 cup of the mixture onto the ribs. Release air from the bag, seal, and refrigerate for 2-6 hours.
Remove the ribs from the bag and discard the remaining pork rib marinade. Gently blot the meat and rib bones with paper towels.
Season the ribs with a pork rib rub (minus the salt). Use 1 tablespoon per pound of meat.
Follow our informative recipe guide for the perfect Smoked Pork Ribs.

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