Brined Country Style Pork
Ribs
From the kitchen of Win Marsh
Ingredients:
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
BBQ sauce
Sesame seeds
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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