|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When cooking ribs, you can choose to add flavor with a marinade or a dry rub—or both. This marinade recipe adds a lot of flavor to beef ribs, and the acid from the lemon juice and vinegar keeps the meat nice and tender as it cooks. Marinating also allows the meat to hold more liquid so the ribs won't dry out, whether you are grilling or smoking them. Plan on marinating the ribs for at least 12 hours or overnight for the best flavor.
Offering a combination of sweet and spicy, this recipe includes honey as well as cayenne pepper. If you prefer a milder flavor, feel free to leave out the cayenne. While perfect for ribs, this mixture can also be used on flat steaks like skirt steak, flat-iron, hanger, and flank steak. The marinating time for steaks would be 4 to 6 hours.
Gather the ingredients.
Mix together the lemon juice, vinegar, olive oil, honey, garlic, salt, pepper, and cayenne (if using) in a small mixing bowl.
Place the ribs in a container large enough to lay them flat. Pour the marinade over the ribs, coating them completely. Make sure to turn the rack of ribs a couple of times so it is coated with the marinade on all sides. Cover the container with plastic wrap and let it sit in the refrigerator for 12 to 24 hours before cooking.
- The container you use for marinating should not be made of metal as the acids in the marinade can react with the material. Use a plastic or glass container or a large ziplock bag (discard the bag after using it).
- Be sure to keep the ribs in the refrigerator while they are marinating; do not leave them out at room temperature or outdoor temperatures. If you are taking them to a cookout, be sure to keep them in an ice chest until you are ready to cook.
- While the ribs are cooking, you can turn any remaining marinade into a baste for the ribs. If the ribs had marinated in it, you will need to boil the marinade first; place it in a saucepan and bring to a rolling boil over medium-high heat for 3 to 4 minutes. Remove and let cool for 5 minutes before basting.
How to Store
If you are making the marinade ahead of time, or have any leftover, store the beef rib marinade in an airtight container in the refrigerator for up to five days after preparation.