Marinate pork ribs no longer than five days in the refrigerator, assuming that the meat has not passed its sell-by date. However, although it is safe to marinate this long, meats can become mushy if an acidic marinade is used.
When marinating meats, use a glass or plastic bowl or a resealable plastic bag. Do not use aluminum foil or a metal bowl, as they may give the meat a metallic taste. Additionally, never reuse the marinade for other meat because the bacteria from the raw meat can cross-contaminate other food. Before using leftover marinade as a basting sauce, boil it for five minutes.