Pork Rib Marinade

Marinating meat overnight can transform almost any cut of beef or pork by adding flavor while also subtly tenderizing the texture. There’s no need for a long soak either. Even a four to six hour marinating time can make a big difference in the finished dish. Ribs in particular benefit from marinating because they often get a little dry and tough during an extended cook on the grill or in the smoker.

This pork rib marinade pairs perfectly with the natural sweetness of the meat and balances out the lower fat content with a little extra oil. It works great for beef ribs as well, so don’t forget to experiment once you’ve got this marinade down.

Flavors and Variations

This marinade primarily relies on citrus juices and vinegar to create a tender bite while introducing a burst of bright flavor to balance out the pork taste. It’s also well-rounded with plenty of herbs and spices that draw from classic barbecue flavors to back up any sauces you decide to add when the cooking wraps up. If you’d like to play around with the flavors and try different variations, consider:

• Swapping the apple cider vinegar for red wine vinegar to deepen the flavor
• Skipping the lime and orange juice combo in favor of grapefruit juice
• Doubling the Worcestershire sauce in place of the soy sauce if you’re avoiding it
• Increasing the amount of minced garlic if you’re a big fan of the flavor
• Replacing the paprika with smoked paprika or using a smoked chili powder mixture.

How to Marinate the Ribs

The easiest way to marinate ribs without having to turn them or flip them over is to use a large resealable bag. A gallon-sized bag should accommodate pork spare ribs, trimmed baby back ribs, and some smaller St. Louis style slabs if you cut them in two.

Look for two to three-gallon-sized bags for whole racks of pork ribs. You can also use a resealable glass or plastic container, but you’ll need to flip the ribs over during the marinating period to ensure even exposure.

Tips and Tricks

• Marinating the ribs for a shorter time period is generally better than leaving them in longer than 24 hours. If you only have time for a few hours of marinating, it’s fine. Four to six hours is enough to add plenty of flavor and tenderness.
• Mix the marinade with a small whisk or hand mixer with a whisk attachment for the best distribution of the spices.
• If you want to apply a rub to the surface of the ribs after marinating, pat the surface dry and use a salt-free mix since there is plenty of sodium in the marinade.
• Apply a sweet and smoky barbecue sauce during the last 20 minutes of cooking to contrast the citrus notes or build on them with a tangy Carolina style sauce.

Best Way To Cook Marinated Pork Ribs

Once you’ve used this pork rib marinade to soak your ribs, you can use almost any cooking method you prefer to finish the ribs. They’ll turn out juicy and delicious when grilled or smoked. Even if your methods require four to six hours of cooking, the ribs won’t dry out or lose their flavor.

You’ll also concentrate the flavors and get unbeatable tenderness by using the oven to roast your ribs, first sealed in aluminum foil and then under the broiler to get a good crust.

Pork Rib Marinade Ingredients

• 1 cup apple cider vinegar
• 1/4th cup olive or avocado oil
• 1 large orange
• 2 large limes
• 2 tablespoons of dark brown sugar
• 1 tablespoon of cracked black pepper
• 1 tablespoon of paprika
• 1 tablespoon of chili powder
• 2 teaspoons Tabasco sauce or other medium to mild hot sauce
• 2 garlic cloves, minced
• Zest from both limes
• 2 tablespoons of soy sauce
• 2 tablespoons of Worcestershire sauce

How to Make It

1. Juice the orange and limes into a bowl. Add the vinegar and oil to the bowl and mix well with a hand mixer or whisk until there is a smooth emulsion.

2. Add the dark brown sugar, lime zest, and seasonings. Mix well, then add the soy sauce, Worcestershire sauce, minced garlic, and hot sauce. Don’t heat or boil the mixture, simply keep whisking until the sugar dissolves and all the ingredients are combined.

3. Mix the marinade right before you plan to use it. Once you’ve removed the ribs for cooking, don’t reuse the marinade or use it to baste the ribs.

Other Ways to Use a Pork Rib Marinade

This flavor profile works great for any other cut of pork you might decide to marinate. Bone-in pork chops are extra flavorful and juicy once they’ve spent a few hours in this tenderizing mixture. Pork roasts also benefit from an overnight soak in a marinade like this one. You can expand into chicken and beef as well with this flavor profile, especially if you toss in a few more green herbs like rosemary and thyme.

If you really want to use some of the leftover marinade to make a sauce for basting on the ribs, you can heat it in a saucepan for 10 minutes at a full rolling boil. This will make it safe to apply even up to the end of cooking and will thicken it slightly.

Conclusion

If you’ve been trying to master pork ribs, this marinade might just revolutionize your efforts. Build a deeper flavor profile and enjoy a juicier bite after a brief soak in this tenderizing mixture. You’ll find plenty of ways to adjust the recipe to fit your own tastes as well.