Jessica Kirk's Barbecue Marinade

By Dena Kleiman

Updated Oct. 10, 2023

Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4(14)
Comments
Read comments

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
  • 1cup pineapple juice
  • 1cup soy sauce
  • ½cup packed dark brown sugar
  • ½teaspoon ground ginger
  • ½teaspoon garlic powder
  • 1tablespoon gin or rum (optional)
  • 2tablespoons cornstarch
  • ½cup cold water
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

131 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 4 grams protein; 2340 milligrams sodium

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.

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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