Brined Country Style Pork Ribs
From the kitchen of Win Marsh
2 cups water
1/2 cup packed brown sugar
1/2 cup kosher salt
1 TBS whole peppercorns
1 tsp garlic powder
4 cups of ice
2 lbs Country-style pork ribs
Mix the first 5 ingredients in a sauce pot, bring to a simmer, stirring until the sugar and salt have dissolved. Add the 4 cups of ice, and stir until fully cooled.
Transfer the brine to a large zip-loc bag. Add the ribs, seal the bag and refrigerate at least one hour or up to 8 hours.
When ready to cook the ribs, pick one of the following methods. Both are awesome. I usually plan on 2 servings per pound of rib. To brine 10 lbs of ribs, I just double the brine recipe. Ribs can usually be found for less than $2.00 per pound.
Grilling -- Drain and discard the brine. Place ribs on the grill. Brush the tops with BBQ sauce. Cover the grill and cook for 5 minutes per side, or to internal temp of 160 F. Sprinkle with sesame seeds before serving.
Baking -- Drain and discard the brine. Place ribs in 9x13 baking dish. Cover with foil. Bake at 375 F for one hour. Drain drippings out. Turn over ribs, brush with BBQ sauce, recover with foil. Decrease oven temp to 300 F and cook for another 2 hours. Drain drippings again, drench ribs in BBQ sauce and serve with rice.
Note: The ribs can be cooked faster at a higher temp, but the lower temp increases the tenderness. These freeze really well and re-heat beautifully.
BBQ sauce: I usually buy whatever is on sale, but the sauce can be easily made.
BBQ Sauce: Whisk together 1 (6 ounce) can tomato paste, 1/4 cup brown sugar, juice of 1/2 lemon, 1/2 tsp kosher salt, 1/4 tsp garlic powder, 1/4 tsp ground dried ginger, 1/4 tsp cumin, 1/4 tsp dry mustard powder, 1 TBS honey, 1 TBS toasted sesame oil, and 2 TBS water.
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