how long do you have to marinate spare ribs?

Question

how long do u have to marinate them? what do u marinate them in?

Answer 1

30 minutes -- Krogger has an assortment of marinaters.

I marinated some chilcken honey and dijon mustard. It was good.

Once I marinated pork in KRAFT ZESTY ITALIAN! YUM!

Oh, another good one for chicken is 1/3 cup of oil and 5TBSP of vingar and 5TBPS sugar (add croutons to your chicken and bake). It's actually a salad dressing... try it on salad with La Choy crunchies & raisins and almonds.

Answer 2

Pork Spare Ribs Marinade

Answer 3

I stole this answer from a poster named Lucky Wife, so credit goes to her, no marinating required apparently:

1 sparerib racks, cut in pieces
1 cup ketchup
1/3 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
1 dash Tabasco sauce
1 1/2 cups water
1 cup honey


Place the ribs in a dutch oven or large saucepan with enough water to cover.
Bring to a boil, lower the temperature and simmer the ribs for 30 minutes.
Drain the ribs.
Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper to taste.
Place in a shallow roasting pan meaty side up.
Combine the sauce ingredients, and pour over the ribs.
Bake until done, about 1 1/2 to 2 hours.
Baste ribs with sauce every 15 minutes.
If sauce gets too thick, add a bit of water.

Answer 4

First of all you don't want to marinate spare ribs! Ever. No professional grill cook marinates their ribs. All of the award winning rib cooks use DRY RUBS. I've grilled for years, but only recently have I tried using rubs. It changed my life. Here's a simple one:

Get Emeril's Essence. Use 3 parts essence 1 part brown sugar. Coat liberally on your ribs. Let that sit out for 1 hour prior to grilling.

Grill using indirect heat for 2-3 hours turning once every half hour. (coals on one side of the grill, slab of ribs on the other). Oh and your ribs should be placed on the grill WHOLE. However you may want to trim the top layer of fat/meat before grilling if your butcher has not already done this.

You will also want some smoke. Soak some Hickory or Mesquite chips in water for an hour or two. Put that in a little sleeve of tin foil (3 inches by 3 inches) and poke holes in the foil. Place that on your coals. You may have to reapply more chips after an hour.

LASTLY. After you take the meat off, wrap it in tin foil and put it in a paper bag. This rests the meat and redistributes the juices evenly throughout the ribs. Let sit for 1 hour.

I have NEVER used BBQ sauce after cooking ribs this way, and neither has anyone who has tasted my ribs. They are that good.

Oh and the guy who said to boil ribs? He should be reported for abuse. Why would you boil all the flavor out of your meat into a pan of water and then throw that flavor out only to put BBQ sauce on it later? Insanity! That would be like boiling a steak and then smothering it in A-1.

Remember good ribs ain't easy. it takes time (count on 4-6 hours of prep and cook time) love, tender care, and 6 to 12 beers.

Good luck!

Answer 5

Depends on what type...you don't marinate pork or beef "spareribs" for the BBQ, but glaze them shortly before removing from the grill.

I marinate short ribs at least 4 hours before I BBQ or broil in a marinade of terriyaki sauce, garlic and sesame oil.

Answer 6

Marinating any meat should be done from 30 minutes to overnight in the refrigerator. If you're going to barbeque them, a nice marinade made of garlic and herbs can be made, or you can buy one in the store. Worchester sauce (not sure if I spelled that right) is a great marinade also, because it keeps the meat tender.

Answer 7

The best rib recipie:

Cut rack(s) of ribs into servings of 2 or 3 bones each.
Boil in enough water to cover with large dash of salt, cracked peppercorns, and dried red pepper seeds

Brush with a very thin layer of BBQ sauce and broil 5 min on each side. No longer. Or you can do it on a hot grill.

Put glazed ribs in a crock pot with one bottle of BBQ sauce (your favorite is fine) and on 12 oz. bottle of porter beer. (beer with a smoky flavor. Cook on low 6 hrs. Sooooo good. Worth the effort.

Answer 8

Its best to do Like a whole day.

You can buy various barbecue sauces or just make one.

I would use honey or sugar, cayenne (just a little at first) paprika, salt pepper, vinegar, maybe some other spices too. Catsup or tomato of some kind.

even 30 minutes will work

Answer 9

at least 2 hours but you can speed this up if you have one of those food vacume packing thingys it cuts the time by 1/4 but over night is still best , but no one thinks that far ahead anymore. get a food packing thingy they work gerat for everything. Cant think of a name but im sure youve seen them they suck the air out so your food is vacumed sealed make any food last much longer.

Answer 10

3 hours at the least but the longer the better