Soy Maple Glazed Marinated Pork Ribs

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The secret to good pork ribs is to let them marinate. These marinated pork ribs are marinated in the fridge for 2 hours, so the rub has time to penetrate the meat and intensify its flavor. Next, the ribs are cooked in the oven low and slow until they are tender, then coated with a soy maple glaze and cooked on the grill until they are slightly charred and delicious. 

Should you marinate pork ribs?

I recommend marinating ribs, so the rub has time to penetrate the meat. However, you can season the ribs with a dry rub and cook them low and slow right away.   

How long is too long to marinate ribs?

Depending on the ingredients used to season the meat, if the ribs are marinated too long, they may become tough, overly soft, and dry. However, since pork's flesh is reasonably dense, it can sit in a marinade for up to 4 days without textural changes. However, I would not marinate the pork ribs for more than two days to be safe.   

Can I eat cooked ribs after 5 days?

Unfortunately, cooked ribs will only last 3-4 days in the refrigerator. Therefore, you cannot consume them on day five since they are spoiled. If you want your leftover ribs to last longer, freeze them. They will last for 2-3 months.   
Author: Sarah Leadon
Average: 5 (1 vote)
Prep Time
15 mins
Cook Time
170 mins
Total Time
185 mins
4 persons


Soy Maple Glaze
Marinated Pork Ribs


Soy Maple Glaze
To a small saucepan, add maple syrup, soy sauce, black pepper, molasses, brown sugar, garlic powder, onion powder, ginger, and apple cider vinegar, and whisk to combine.   
Place the soy maple glaze over medium-high heat and cook it for 7-10 minutes, constantly stirring until it reduces by half. The soy maple glaze should be thick and sticky. Set the soy maple glaze aside to cool.   
Marinated Pork Ribs
To a small bowl, add brown sugar, smoked paprika, chili powder, garlic powder, onion powder, dried rosemary, cumin, black pepper, cayenne pepper, and kosher salt. Whisk until the spice rub is free of any clumps.   
Put two sheets of aluminum foil on your countertop that are large enough to wrap each rack of ribs tightly. Since there are 2 racks of ribs, you will need 4 sheets of foil in total.   
Place a rack of spare ribs meat side down onto each foil. Brush each rack of ribs with one tablespoon of mustard, then sprinkle 1/4 of the dry rub onto each rack of ribs. Rub the dry rub into the ribs with your fingers.   
Flip each rack of ribs over. Brush each rack of ribs with a tablespoon of mustard, split the remaining dry rub between each frame or ribs, and massage it into the ribs.   
Carefully wrap the foil around the ribs to form a tight seal. Then, you can cover the ribs with another sheet of foil paper to ensure they are sealed.
Place the spare ribs onto a baking sheet meat side up, then place them in the fridge.Let them marinate for 2 hours.  
Remove the ribs from the fridge. Preheat the oven to 275 °F.Once the oven preheats, place the ribs into the oven and bake them for 2 1/2 hours. If you notice liquid from the ribs pooling on a baking sheet, wrap them with another sheet of foil paper.   
Preheat a grill to 350 °F. Remove the ribs from the oven and carefully unwrap the foil. Check the temperature of each rack of ribs with a meat thermometer. Make sure you insert the probe between the bones. If the probe touches the bones, it can give a false reading. Even though pork ribs are done cooking when they have a temperature of 145 °F, the goal is tender and juicy ribs, so the ribs should have a temperature between 190 °F and 200 °F.   
Brush the top of each rack of spare ribs with the soy maple glaze. Then, carefully place the ribs onto the grill glaze side down using two tongs. Two sets of tongs will help prevent the ribs from falling apart. If you put the ribs onto the grill using one set of tongs, they may fall apart because they are so tender.  
Brush the bottom of the ribs with more soy maple glaze. Grill the ribs for 5 minutes until it is charred slightly. Flip the spare ribs over and cook them for an additional 5 minutes.  
Carefully remove the spare ribs from the grill and place them onto a platter. Place one rack of ribs onto a cutting board meat side down, so you can see the bones. With a sharp knife, slice in between the bones. Place the ribs onto a serving platter and repeat with the second rack of ribs.   
Serve the ribs with more maple soy glaze or BBQ sauce if desired.

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