Marinating ribs before grilling or smoking them is a great way to infuse flavor and make them juicier and more tender. The right marinade can really take your ribs to the next level! There are a few key steps to marinating ribs for optimal results.
Selecting the Ribs
The first step is choosing the right rack of ribs. The most common options are:
- Baby back ribs – These ribs come from the upper portion of the ribs near the spine. They have a curved shape and are shorter than other rib types. Baby backs tend to be leaner and more tender. They also cook faster than other rib cuts.
- Spare ribs – Spareribs come from the belly or side portion of the rib cage. They are longer and fattier than baby back ribs. Spareribs take longer to cook but have more intense pork flavor.
- St. Louis Style Ribs – These are spare ribs that have been trimmed into a tidy rectangular rack. The brisket bone and rib tips are removed. St. Louis style ribs offer the best of both worlds—the rich flavor of spare ribs in a neater package.
For marinating and barbecuing, baby back and St. Louis style ribs are preferable to spare ribs. The leaner cuts allow the marinade to penetrate deeper and coat more evenly.
Choosing a Marinade
There are endless marinade possibilities for ribs. Consider the following flavors:
Sweet and Sticky
These marinades incorporate sugar, fruit, jams, and syrups to give ribs a lovely lacquered coating.
- Brown sugar, apple juice/cider, spices
- Honey, pineapple juice, soy sauce, herbs
- Maple syrup, ketchup, Worcestershire sauce, garlic
- Jams, preserves, fruit juice
Savory and Spicy
For a more savory, bold marinade, use a combo of salty, umami, and spicy ingredients.
- Soy sauce, brown sugar, chili paste, ginger
- Beer, mustard, liquid smoke, garlic
- Balsamic vinegar, brown sugar, crushed red pepper
- Worcestershire, hot sauce, black pepper, onion
Herbed and Zesty
Fresh herbs and citrus lift and brighten the ribs’ flavor.
- Lemon juice, olive oil, rosemary, oregano, garlic
- Lime zest and juice, cilantro, cumin, chili powder
- Orange juice, olive oil, thyme, red pepper flakes
- Wine vinegar, tomato, basil, crushed fennel
Dry Rubs
For a crusty, textured exterior, coat ribs with a dry seasoning blend instead of a wet marinade. Useful spices include brown sugar, chili powder, cumin, garlic powder, mustard powder, paprika, and cayenne.
Marinade Ratio
The ideal marinade ratio is 1 part acidic liquid to 4 parts oil or other flavorful liquid. This balances the acidity to avoid making the meat mushy while still allowing penetration of flavors.
Here is an ideal ratio for 2 racks of ribs:
- 1⁄4 cup vinegar, citrus juice or wine
- 1 cup juice, soda, beer or oil
- 2-4 tablespoons EACH of: herbs, spices, mustard, etc.
- 1 tablespoon salt
- 2-3 minced garlic cloves
- Dash of pepper
Double or triple the amounts for more slabs of ribs.
Marinating Time
The optimal marinating time for ribs is 12-24 hours. This gives the flavors time to permeate deep into the meat.
If short on time, a quick marinade of 2-4 hours will still impress. Overnight is ideal.
For really quick marinades, poke holes in the meat with a fork to help the marinade absorb better.
Marinating Process
Follow these steps for perfectly marinated ribs:
- Trim excess fat – Use a sharp knife to trim off any excess hard fat from the back of the ribs. This helps the marinade penetrate.
- Remove membrane – Slide a spoon handle or butter knife under the thin membrane coating the back of the rack. Lift and peel it off.
- Score the ribs – Use a sharp knife to lightly score the meaty side of the ribs in a crosshatch or diamond pattern. Cut just 1/8 inch deep.
- Place ribs in a zip-top bag – Put the rack of ribs in a gallon-sized freezer bag.
- Pour in marinade – Add the marinade ingredients into the bag and seal it closed.
- Squish the bag – Use your hands to gently squish the bag, forcing the marinade to cover all the meat.
- Refrigerate – Place the bag flat in the fridge for 12-24 hours, flipping occasionally.
- Remove from bag – When ready to cook, take ribs from the marinade and pat dry. Discard used marinade.
Pro tip: Place ribs in bag on a rimmed baking sheet to catch any leaks!
BBQ and Serving Tips
Once ribs are marinated, follow these tips for finger-licking results:
- Let ribs sit at room temperature for 30 minutes before grilling or smoking. This helps them cook evenly.
- Use indirect heat and cook low-and-slow. Ideal temperature is 225-250°F.
- Flip and rotate the rack a few times during cooking for even exposure.
- Brush with sauce during the last 30 minutes only so it doesn’t burn.
- Check for doneness by looking for exposed bones and testing meat tenderness.
- Let rest for 5-10 minutes before slicing between bones to serve.
- Slice into individual ribs before saucing and serving.
- Garnish with extra sauce, sliced onions, fresh cilantro, lime wedges, etc.
So in summary, select flavorful meaty ribs, make a well-balanced marinade, let sit overnight, then grill using indirect heat. Follow these fundamental steps for finger-licking, fall-off-the-bone barbecue ribs!
Frequently Asked Questions About Marinating Ribs for BBQ
Marinating ribs may seem intimidating, but having the right information makes the process easy. Here are answers to some common questions about marinating ribs:
Should Ribs Be Marinated Before Smoking?
Yes, marinating before smoking or grilling ribs is highly recommended. The marinade tenderizes the meat, adds flavor, and helps ribs stay juicy when exposed to heat. Marinate overnight or up to 24 hours for best results.
What Is the Best Marinade for Pork Ribs?
Good marinades for pork ribs include ingredients like brown sugar, fruit juices, soy sauce, vinegar, mustard, Worcestershire, herbs, and spices. Sweet and sticky or savory and spicy marinades pair well with pork.
How Long Should You Marinate Ribs?
Ideally, ribs should marinate for 12-24 hours. This gives time for the flavors to fully penetrate the meat. If short on time, marinate for at least 2-4 hours. Poking holes in the meat can help quick marinades absorb faster.
Should You Discard Marinade After Marinating Ribs?
Yes, it is unsafe to reuse marinade after marinating raw meat. The marinade has been contaminated and can contain bacteria. Always discard excess marinade after removing the raw ribs.
How Do You Keep Ribs Moist When Cooking?
Glazing ribs with sauce periodically when grilling helps keep moisture locked in. Wrapping ribs in foil for part of the cook time also steams them. But the #1 way to ensure tender, moist ribs is marinating before cooking.
What Wood Is Best for Smoking Ribs?
Hickory and maple wood chips impart great flavor when smoking ribs. Oak and pecan also pair well with pork. Use wood chips soaked in water for steady smoke without intense heat.
At What Temperature Are Ribs Done?
Pork ribs are done when they reach an internal temperature of at least 145°F. The meat should be very tender and sliding off the bone. Use a meat thermometer to check doneness when smoking or grilling.
Can You Grill Ribs Without Marinating?
It’s possible to grill ribs without marinating, but the results won’t be as flavorful. Dry rubbed ribs also work, but marinades help tenderize while adding moisture and flavor. For best results, take the time to marinate.
Marinating ribs may seem like a hassle, but the impact on flavor makes it a must in our book. Use this guide for your next rack of finger-licking ribs!
Conclusion
Marinating is truly the secret weapon when cooking flavorful, succulent barbecue ribs. Choose a well-balanced wet marinade or dry rub and let the ribs soak overnight before grilling or smoking. The right marinade tenderizes the meat, infuses flavor, and helps ribs maintain moisture when exposed to heat. Follow the tips in this guide for ribs that are sure to please any crowd. Mastering the marinating process results in finger-licking ribs with juicy, fall-off-the-bone texture. Give your next rack of ribs some extra love with a savory, zesty marinade and enjoy the delicious results!