This maple Dijon rib marinade recipe combines five core ingredients with kosher salt and black pepper for a sweet-savory coating on one 1½- to 2-pound rack of baby back pork ribs. Marinate the ribs in the refrigerator for at least 2 hours, ideally 12–18 hours and no longer than 24 hours, then cook them in the oven, on the grill, or sous vide.
For more marinades to keep on hand for grilling, try this steak marinade, grilled shrimp marinade, or pork tenderloin marinade.
Rib Marinade Ingredients
This maple Dijon rib marinade has five core ingredients, plus kosher salt and black pepper for seasoning the ribs. It is tested for one 1½- to 2-pound rack of baby back pork ribs.
- Maple Syrup: Adds the marinade’s sweet flavor. Brown sugar is a tested 1:1 substitute.
- Dijon Mustard: Adds tangy flavor.
- Worcestershire Sauce: Adds savory depth. Use certified gluten-free Worcestershire sauce if needed.
- Apple Cider Vinegar: Adds brightness to the maple Dijon mixture.
- Garlic: Use fresh minced garlic for the tested recipe.
- Morton Kosher Salt and Black Pepper: Season the baby back ribs before marinating.
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How To Marinate Ribs
Mix the marinade, coat the ribs, and refrigerate. The active prep is quick; the recommended marinating window is 12–18 hours.
- Season the Ribs: Remove the membrane from one 1½- to 2-pound rack of baby back pork ribs. Season both sides with 1½ tablespoons Morton kosher salt and 2 teaspoons black pepper.
- Mix the Marinade: Whisk the maple syrup, Dijon mustard, Worcestershire sauce, apple cider vinegar, and minced garlic in a medium bowl.
- Reserve a Portion if Needed: If you plan to save some marinade for another use, transfer an unused portion to a separate airtight container before it touches the raw ribs. Refrigerate the reserved portion for up to 3 days.
- Coat and Refrigerate: Transfer the ribs to a gallon-size bag or 9×13-inch pan. Pour the remaining marinade over the ribs, turn to coat, cover, and refrigerate for at least 2 hours. For the best flavor within this tested recipe, marinate for 12–18 hours; cook within 24 hours.
Use one 1½- to 2-pound rack of baby back pork ribs. This recipe was tested with baby back ribs, not spare ribs.
Marinate baby back ribs in the refrigerator for at least 2 hours. For the best flavor within this tested recipe, marinate for 12–18 hours; do not marinate longer than 24 hours.
How To Cook Marinated Ribs
After marinating, cook the ribs using this baby back ribs recipe, these oven-baked ribs, ribs on the grill, or 24-hour sous vide ribs. Each is a tested follow-through for this marinade.
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Baby Back Ribs
Use this rib marinade with my baby back ribs recipe. You’ll love it!
This maple Dijon marinade is an easy way to add sweet-savory flavor to baby back pork ribs before cooking. Keep the ribs refrigerated while they marinate, then cook them using the oven, grill, or sous vide method you prefer.
Marinate baby back ribs in the refrigerator for at least 2 hours. For the best flavor within this tested recipe, marinate for 12–18 hours; do not marinate longer than 24 hours.
For one 1½- to 2-pound rack of baby back pork ribs, use maple syrup, Dijon mustard, Worcestershire sauce, apple cider vinegar, garlic, kosher salt, and black pepper. Marinate the ribs in a gallon-size bag or a 9×13-inch pan.
No. Discard marinade that has been in contact with raw ribs. If you want to save some, reserve a separate unused portion before adding the ribs.
Storage and Food Safety
Keep the ribs covered in the refrigerator while they marinate. Marinate for at least 2 hours, ideally 12–18 hours, and cook the ribs within 24 hours. Discard any marinade that has touched raw ribs. An unused portion reserved before adding the ribs may be stored in an airtight container in the refrigerator for up to 3 days.
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Prepare 1 rack (1½ to 2 pounds) baby back pork ribs. Remove the membrane by sliding a knife under the thin white layer on the back of the rack, then pull it off with your fingers.
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Season both sides of the ribs with 1½ tablespoons Morton kosher salt and 2 teaspoons black pepper.
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Make the maple Dijon rib marinade. Add the maple syrup, Dijon mustard, Worcestershire sauce, apple cider vinegar, and minced garlic to a medium bowl. Whisk until combined.
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If you would like to save some marinade for another use, transfer an unused portion to a separate airtight container before it touches the raw ribs. Refrigerate the reserved portion for up to 3 days.
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Transfer the ribs to a gallon-size bag or 9×13-inch pan. Pour the remaining marinade over the ribs, turn to coat, cover, and refrigerate for at least 2 hours. For the best flavor within this tested recipe, marinate for 12–18 hours; cook within 24 hours.
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Discard any marinade that has been in contact with raw ribs.
This batch coats one 1½- to 2-pound rack of baby back pork ribs. Brown sugar is a tested 1:1 substitute for maple syrup. Use certified gluten-free Worcestershire sauce if needed. Nutrition is for the marinade only; ribs are not included.
Calories: 71 kcal, Carbohydrates: 17 g, Protein: 1 g, Fat: 0.3 g, Fiber: 0.7 g, Sugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
