Skip to main content
Epicurious
Cookbooks

Rib Marinade

Recipe information

  • Yield

    makes about 9 cups

Ingredients

1 liter ginger ale
1 quart orange juice
1 1/4 cups soy sauce
2 cups salt
2 1-ounce packets dry ranch dressing mix

Preparation

  1. In a large bowl, combine all the ingredients. Stir well to thoroughly incorporate. Pour into a large bottle or other container and store, refrigerated, for up to 2 weeks.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsMarinadeDairy FreeNut FreeVegetarianEasyMeal Prep5 Ingredients or FewerNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.