Jessica Kirk's Barbecue Marinade

By Dena Kleiman

Updated October 9, 2023

Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4(14)
Comments
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Jessica Kirk, a Kansas state barbecue champion, was forthcoming about her barbecue secrets in a 1989 interview with The Times. To her, who is preparing the sauce and meat is as important as what goes into it. ''There is a lot of ego involved in this thing,'' she said. This barbecue marinade can be used with chicken, beef or pork.

Featured in: Barbecue Sauce As Individual As Each Creator

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Ingredients

Yield:2½ cups

  • 1 cup pineapple juice

  • 1 cup soy sauce

  • ½ cup packed dark brown sugar

  • ½ teaspoon ground ginger

  • ½ teaspoon garlic powder

  • 1 tablespoon gin or rum (optional)

  • 2 tablespoons cornstarch

  • ½ cup cold water

Ingredient Substitution Guide
Nutritional analysis per serving

17 grams carbs; 79 calories; 1404 milligrams sodium; 2 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan combine pineapple juice, soy sauce, brown sugar, ginger, garlic powder and, if desired, liquor. Stir well and bring to boil.

  2. Step 2

    In a bowl, blend cornstarch and cold water. Stir into the boiling sauce and simmer for two minutes. Let cool to room temperature.

Tip

  • This can be used with chicken, beef or pork, which may be marinated in a refrigerator for at least two hours or overnight.

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Ratings

4 out of 5
14 user ratings
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Comments

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Lisa Houck

Left overs were as good as they promised to be. Made a second batch of marinade (doubled) for 3 1/2 lbs pork, and plan to boil and serve the marinade on the side. So good!

Lisa Houck

Delicious. Marinated boneless country style pork ribs overnight, then grilled to a nice char. Outstanding results. Expect the left overs will be excellent, too.

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