This pork rib marinade will add fantastic flavor to smoked, grilled, and oven-baked ribs. It’s so versatile that you can also use it on roasts, chops, or as an injection marinade.
If you’re new to cooking ribs, I recommend starting with the easiest method to get tender, delicious results. Typically, ribs are coated in mustard and dusted with a generous dry rub. It wasn’t always done this way. Some older methods, like using a marinade, fell by the wayside for years. Luckily, thanks to global and fusion BBQ, this method is making a comeback and I’m here for it!
Tip: If you plan to pair a BBQ rub with this marinade, I suggest applying a no-salt or low-salt rub after marinating the ribs.
My pork rib marinade recipe can be made up to 4 days in advance and stored in a sealed jar in the fridge. It makes enough mixture for up to 2 full racks of ribs.
Why Marinate Pork Ribs?
Marinades combine oil and acidic ingredients like vinegar, citrus, and fruit juices. The acids tenderize the meat and keep it tender during cooking. The trick with pork ribs is to marinate for a short 2-6 hour timeframe. Pork ribs contain little meat, making them prone to over-marinating and mushiness. So, timing is key. Some Pitmasters use injectable marinades for pork ribs, so the same principle applies. While pork is heartier than poultry, it is more delicate than red meats like beef, lamb, and venison. A shorter marinating time produces great 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 marination.
*Remember 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 tender results. The same is true for 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)
- Dijon mustard (Sub with stone ground mustard)
- 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.
- Use right away, or store it in an airtight container in the refrigerator for up to 4 days.
Using it
- Remove the rib membranes, and discard.
- Place the ribs in a resealable plastic bag, and pour 1 cup of the mixture over them. 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 low salt pork rib rub. Use 1 tablespoon per pound of meat.
- Follow my recipe guide for the perfect Smoked Pork Ribs.
More Recipes!
- 3/4 cup chicken or vegetable stock
- 1/2 cup reduced sodium soy sauce
- 1/2 cup dark brown sugar, packed
- 1/4 cup white wine vinegar
- 2 tablespoons avocado or olive oil
- 1 1/2 tablespoons Dijon mustard
- 3-4 cloves garlic, minced (sub with 1/2 teaspoon garlic powder)
- 2 teaspoons Worcestershire sauce
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Combine marinade ingredients in a medium glass or plastic bowl, until sugar has dissolved.
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Place 1 rack of ribs into a resealable plastic bag. Pour 1 cup of mixture into the over ribs, release all the air from the bag, and place into the refrigerator. Marinate for 2-6 hours.
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Remove ribs from the bag, discard remaining marinade. Blot the ribs with paper towels, leaving just a slight bit of moisture on them.
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Season the ribs with 3 tablespoons of low-sodium rub, and cook as directed.
Calories: 398kcal | Carbohydrates: 61g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 2843mg | Potassium: 408mg | Fiber: 1g | Sugar: 55g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg
