Marinade for Ribs
Elevate your BBQ game with our irresistible marinade for ribs. Infused with bold flavors and tenderizing goodness, your taste buds won’t be able to resist!
There are a lot of cooking methods that we use when we make ribs. Sometimes we grill, sometimes we bake them in the oven, and other times we put the ribs in the smoker.
There are also so many ways to add flavor to the meat. Whether it is a marinade or dry rub, there are just so many different ways to go.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Today I want to share one of our family’s favorite marinade recipes with you. Using this marinade results in tender ribs that your family and friends will absolutely love. It is so easy and delicious!
Whenever you make a dish for the first time, using simple recipes is the best place to start. My marinade for ribs is perfect for that. This easy recipe comes together quickly with just a few pantry staples.
This post contains affiliate links.
Supplies:
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Mixing spoon
- Whisk
- Cutting board
- Baking dish or tray
- Henckle knife
- Plastic wrap
Marinade for Ribs:
Ingredients:
- ¾ cup soy sauce
- 12 cloves garlic, minced (about ¼ cup)
- ¼ cup brown sugar
- 3 Tbsp white wine vinegar
- 2 Tbsp sesame oil
- 1 tsp ground black pepper
- Water
Directions:
1. In a medium mixing bowl, combine all of the ingredients.
2. Place ribs into a large baking dish or tray.
3. Cover with the rib marinade.
4. Add water to the dish until the ribs are completely covered (no more than 1 cup).
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
6. Cook ribs using your preferred method.
Rib Cooking Tips & Tricks:
- Ensure your meat is thoroughly cooked with the use of a meat thermometer. The internal temperature of the ribs should reach 190 degrees F.
- Cover leftover ribs in plastic wrap or place them in an airtight container to store in the fridge for a few days.
- Try our smoked ribs on a Traeger pellet grill and coat the ribs with our favorite dry rub.
- Use a sharp knife to remove the thin membrane, or silver skin, from the ribs, then pat them dry with paper towel, before coating them in the dry rub mixture.
- Though we love using our Traeger to make these short ribs, they can also be made using a gas grill, charcoal grill, in the oven, or in a slow cooker.
- The key to really tender meat is cooking it low and slow. The long cook time allows the connective tissue in tough cuts of meat to break down. Marinating your meat also helps this process along.
- This recipe can be made with pork ribs, spare ribs, or any other type you like best. Whatever cut of meat you are using, be sure the internal temperature reaches the recommended temperature according to food safety guidelines.
- Discard marinade after removing meat. If you want to make a sauce with it, reserve some of the marinade before adding the meat to it.
We love to experiment with different flavors in our marinades. Why not ry any number of these suggestions?
Substitute Ingredients:
- Beef stock
- Tomato paste
- Hot sauce
- Acidic ingredients like pineapple juice, lime juice, orange juice, red wine vinegar, apple cider vinegar, or white vinegar
- Worcestershire sauce
- Olive oil
- Liquid smoke
- Smoked paprika
- Chili powder
- Onion powder
- Garlic powder
- Cayenne pepper
- Dry mustard
- Kosher salt
- barbecue sauce
- White pepper
If you enjoyed these delicious ribs, be sure to check out these Hawaiian short rib and Korean short rib recipes too!
If you love this marinade for ribs, please give it a five star review and help me share it on Facebook or Pinterest.
Marinade for Ribs
Ingredients
- ¾ cup soy sauce
- 12 cloves garlic minced (about ¼ cup)
- ¼ cup brown sugar
- 3 Tbsp white wine vinegar
- 2 Tbsp sesame oil
- 1 tsp ground black pepper
- Water
Instructions
- 1. In a medium mixing bowl, combine all of the ingredients.
- 2. Place ribs into a large baking dish or tray.
- 3. Cover with the rib marinade.
- 4. Add water to the dish until the ribs are completely covered (no more than 1 cup).
- 5. Cover the dish with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
- 6. Cook ribs using your preferred method.
