Choosing the right spare rib marinade is crucial for tender and flavorful ribs. Look for thin marinades with an acidic base, such as vinegar or citrus, and a balance of sweetness and spiciness. Avoid high salt content and consider using a carbonated drink as part of the base. Alternatively, a spice rub can be used for a more subtle flavor.
Ribs done right can be the star of any barbecue, but choosing the right spare rib marinade can be a little tricky. The purpose of a good marinade is not just to add flavor, but tenderness as well. Consequently, choosing the right pork rib marinade is a matter of finding a marinade that has the salty and acidic qualities needed to tenderize the meat, giving the ribs the subtle, sweet, spicy taste that will enhance their flavor.
Whether you’re making your own marinade or buying a prepackaged one, it’s important to have the right balance of ingredients. Any marinade used should be thin, not thick, as a thicker sauce will not penetrate the meat when used as a marinade. A good spare rib marinade will have an acidic base.
Look for marinades made with a vinegar or citrus base. Keep in mind that if vinegar is the main ingredient, the marinade will taste more tart and less sweet. Lemon or orange juices make a wonderful citrus base because they will give the marinade enough acidity to tenderize the meat while retaining a hint of sweetness. Some marinades are made with alcohol, such as whiskey or tequila, which will also tenderize the meat, but can tend to give the ribs a bitter taste.
If you’re soaking your ribs—that is, soaking them in salted water before grilling—and still want to marinate them, pay close attention to the salt content of your marinade. Brine, by nature, gives your ribs a more salty flavor. As a result, if your marinade contains a lot of salt, soy sauce, or even teriyaki sauce, you’ll throw your flavor over the salty edge and your ribs may end up tasting like ham. Most bottled marinades contain a hefty dose of sodium, so if you’re using a prepared marinade, you should probably skip the brining process altogether.
Aside from a good vinegar or citrus base, the best spare rib marinade should contain a balance of sweetness and spiciness. Even though the marinade has a citrus base that has a naturally sweet undertone, it should contain at least one or two other sweet ingredients, such as brown sugar or honey. The marinade should also have a spice balance designed to enhance the sweetness without overpowering it. Look for spices like dill, ginger and thyme. If you prefer it spicy and sweet, consider adding a few drops of your favorite Tabasco sauce or a sprinkle of cayenne pepper.
If you’re making your own pork rib marinade, you may want to consider using a sugary, carbonated drink as part of your base. The carbonation helps tenderize the meat, and the sugar or corn syrup gives the ribs a mild, sweet flavor. Cola products work well, but lemon-lime sodas also infuse a citrus flavor on top of the sweetness.
Depending on your preferences and tastes, the best marinade for you may not be marinade at all. Sometimes, liquid marinades can overpower the flavor of the ribs themselves, especially if you’re using baby back ribs. In this case, you may consider a spice rub as the best choice. You can apply spice rubs, which you can make yourself or buy pre-cooked, to the meat and let it sit overnight, refrigerated, for the flavor to mature into the meat. The taste is more subtle than with a marinade, although you won’t get the tenderness effect.
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