Here’s the Best Marinade for Pork Ribs BBQ recipe! The miso and brown sugar make such a thick sweet mouth-watering sauce that is like no other BBQ rib sauce you’ve ever had. They’re so good that you’ll be licking every last bit of sauce off the ribs.
The miso is the secret ingredient to this sauce. It adds a thickness and richness that is sticky and delicious! It’s a hit in our family when I make it for dinner.Read more
I love to bake and cook, and I’m finally sharing my dinner recipes on the blog. If interested, you might want to look at these other dinners.
Marinade for Pork Ribs
My mother was an avid cook. She had a library of recipes, and this is one of them. I’m not sure where she got this recipe, maybe my aunties shared it with her, but we have no idea.
It’s a special recipe since it has some unique ingredients that usually aren’t in classic ribs.
I guess it has a bit of an Asian twist since it has the fermented soybean paste called miso. But don’t worry if you don’t know what miso is. I answer down below for those interested.
You might have a few questions about these ribs, so let me answer them.
What is Miso?
Miso is a traditional Japanese paste. It is produced by fermenting soybeans with salt and kōji (a mold cultivated from rice, barley, and soybeans). There are three types of miso, white, red, and yellow miso. White is the mildest in flavor, and red is the strongest. Yellow miso stands right in the middle of the two.
What type of pork ribs should I buy?
Okay, I learned the hard way that I didn’t buy the right ribs for this recipe. You should buy baby back ribs for this recipe. They are tender and leaner than spare ribs and won’t be tough in texture.
Should pork ribs be marinated overnight?
I usually marinate the ribs for 2 to 3 hours, but you can soak the ribs overnight if you like.
Why does this recipe call for parboiling the ribs before baking them?
Parboiling ribs break down the connective tissue in the pork. This step shortens the baking or grilling process, which can toughen the meat and make it hard. So if you want moister ribs, parboiling is the way to go!
Marinade for Pork Ribs
This BBQ pork rib sauce is lip-smacking, finger-licking good! The sauce has seven ingredients you won’t find in most BBQ recipes. And this delicious combination creates a special sauce that will make it hard to stop eating!
Here are the ingredients you’ll need for this sauce:
- Brown Sugar
- Soy Sauce
- Oyster Sauce
- Red Miso
Here are some dishes that pair nicely with these BBQ pork ribs!
- Mashed Potatoes
- Corn on the Cob
- Bake Potato
- Baked Beans
- Mac and Cheese
- Corn Bread
- Roasted Brussel Sprouts
- Roasted Carrots
How to Make Easy Pork Ribs Marinade
As the title states, this is an easy marinade to make. There are a few ingredients that you mix and cook on the stovetop for a couple of minutes.
Let’s take a look at the process.
Step 1 – Make the Marinade
Place all the marinade ingredients in a medium saucepan and thoroughly mix with a whisk. Heat sauce over medium until marinade blends and is slightly cooked. Remove from stovetop and save for later.
Step 2 – Prepare the Ribs
Boil water in a large stock pot. Add the ribs to boiling water and lower the temperature to a simmer. Simmer ribs for 25 minutes. Remove ribs from the pot and divide ribs from the rack.
Step 3 – Marinate Ribs
Once the ribs are parboiled, place them in a large glass pyrex pan. and coat ribs thoroughly with marinade. Cover and refrigerate for 2 to 3 hours.
Step 4 – Bake Ribs
After marinating ribs, take them out of the refrigerator and set them on the countertop. Place them in the oven to bake when the meat reaches room temperature. Next, lightly cover the pan with tin foil and bake in a 300-degree oven for 30 minutes.
- 4 lbs pork spareribs
- water enough to cover ribs in stockpot
- 1 pinch kosher salt
- 2 cups brown sugar
- 1 cup ketchup
- ½ cup soy sauce
- ½ cup oyster sauce
- ½ cup miso I like the red miso for this recipe
- 2 tbsp white vinegar
- 3 slices ginger
- Wash ribs and remove the white membrane if you prefer. This membrane is the white layer on the rib. Lift the edge of the membrane and pull the coating off the rib meat.
- Place the ribs in a stock pot and cover ribs with water. You may cut the rib rack in half to fit them in the pot.
- Add slices of ginger and kosher salt to the water and ribs.
- Bring water to a boil and then reduce to a low simmer. Simmer the ribs for 25 minutes.
- Once cooked, remove ribs and drain water. At this point, you'll want to separate each rib. Slice between the bones with a knife. Then set aside ribs for later.
- Place brown sugar, ketchup, soy sauce, oyster sauce, miso, and vinegar in a medium saucepan and thoroughly mix with a whisk. Heat sauce over medium to low heat until marinade blends and is slightly cooked. Remove from stovetop and save for later.
- Once the ribs are parboiled, place them in a large glass pyrex pan. and coat ribs thoroughly with marinade. Cover and refrigerate for 2 to 3 hours.
- Preheat the oven to 300°. Take ribs out of the refrigerator and bring meat to room temperature. Next, cover the pan with tin foil, and bake for 25 minutes.
As I said, this marinade for pork ribs is from my mom’s library of recipes. Unfortunately, we lost her recipe books when she passed away in 2020. She meticulously typed or handwrote her recipes and organized them in different notebooks. I think she had like ten other books.
It’s been my mission to find these cookbooks. But in the meantime, I’m sharing the ones I had in my collection.
Enjoy this dinner with your family! I promise they’ll love this recipe, and like me, they’ll have no problem licking the sauce off their fingers.