Marinate ribs how long

You can also leave them in the marinade overnight, if that works better for you. Whenever possible, try not to let them marinate for more than 24 hours.

Brining —or the act of soaking the meat in a saltwater solution before cooking—has gained popularity in the last couple of decades.

The salt helps the meat retain moisture, so the end result is nice and juicy. Should you elect to brine the ribs, use a solution of about 1 gallon of liquid for every cup of salt. Some popular ingredients include brown sugar, garlic, onion powder, cumin, peppercorns, apple cider, and beer. Brine the ribs for at least 4 hours and up to 24 hours. Some chefs recommend leaving the racks in the brine for up to 48 hours, but we think 24 hours is sufficient.

This technique yields results that are often just as satisfying as more complex methods. The majority of barbecue sauces especially commercially prepared ones contain high volumes of sugar. To avoid this, apply the sauce no more than 30 minutes before taking the meat off the grill.

That way, you can be sure that the meat will be done before the sauce starts to burn. Place the ribs on a platter and cover with plastic wrap. What do you soak ribs in to make them tender? Soak ribs in apple cider vinegar for two hours. Remove from vinegar, pat dry, and coat ribs with rub evenly on all sides. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil.

Cook for 3 hours at degrees F. Can you marinate pork ribs too long? Marinate pork ribs no longer than five days in the refrigerator, assuming that the meat has not passed its sell-by date.

However, although it is safe to marinate this long, meats can become mushy if an acidic marinade is used. Do not use aluminum foil or a metal bowl, as they may give the meat a metallic taste. How do I tenderize pork ribs? To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

Do you need to marinate ribs? Put the ribs in a covered container and refrigerate them for hours. Allow at least 2 hours for the marinade to absorb into the meat, or up to 24 hours for the most flavor. Keep the ribs moist by adding more marinade about every 3 hours. I usually freeze the drippings to use later in soups.

Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

All Rights Reserved. Barbecue Ribs. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Barbecue Ribs Gurbani.

Barbecue Ribs Coulee Kennel. Barbecue Ribs Tony. Barbecue Ribs Swimswimfishy. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

I Made It Print. Note You can also bake the ribs for 30 minutes for the final step, basting with sauce while cooking. Full Nutrition. Reviews Read More Reviews. Most helpful positive review John Gawecki. Rating: 5 stars. Learn why people trust wikiHow. Download Article Explore this Article methods. Things You'll Need. Related Articles. Article Summary. Method 1. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc.

Defrost the ribs completely in the fridge for days. Before marinating or cooking ribs, make sure they are completely defrosted. The safest and easiest way to defrost ribs is to put them in the refrigerator days before you want to cook them.

Defrost ribs in a few hours using a cold water bath. Fill a bowl or the sink with cold water. Submerge the ribs completely in the water in their original packaging or an airtight plastic bag.

Rinse the defrosted ribs in cool water. Unwrap the ribs and run them under cool water. This will get rid of any bone bits or debris left over from butchering. Trim the membrane from the underside of the ribs. The membrane is a paper-thin layer on the bone side of the ribs.

Many times, your ribs will already be skinned of their membrane. If not, insert a butter knife between the bone and the membrane to create separation. It should come away easily, but use a sharper knife if it doesn't.

Then, use your hands to pull the membrane off of the bones. Rub the marinade into the ribs. Rub the marinade into the meat using a basting brush, spatula, or your hands. Cover all of the meat on both sides with a thick layer. Put the ribs in a covered container and refrigerate them for hours. Allow at least 2 hours for the marinade to absorb into the meat, or up to 24 hours for the most flavor.