I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices)
I was about to put in some brown sugar as well; but I was wondering if that would work against me.
Reasoning: The sugar will draw out moisture from meat. So the general flow will be out rather than into the meat.
(I am planning on adding some sugar, hoisin sauce, etc; tomorrow when I bake them (before grilling them))
However most marinades I have seen have sugar in them.
Is there some reason for that; or is it just easier to put all the flavors in, in one go?