I grew up cooking in my fathers restaurant. He cooked soul food the old fashion way. Slow and with a lot of gin (the gin was for his sip sip). We did not brine because we did it slow…. But for those of you who want the falling off the bone goodness without the 5 hours over a hot grill, this brine recipe will do if for you.
- 1 cup apple cider vinegar
- 4 cups water
- 2 tablespoons kosher salt
- 2 tablespoons freshly cracked black pepper
- 10 garlic cloves, smashed (I do not use garlic)
- 3 pounds baby back ribs, silver skin removed, racks cut in 1/2
- 1/2 bottle beer (brown liquor is a great beer replacement)
- 1 yellow onion, peeled and quartered ( I do not use onion, I put it in the sauce)
- BBQ sauce, recipe follows
- Quarter chunk of onion for flavor
- Apple cider vinegar
- Brown sugar
- Olive oil
Preheat an indoor or outdoor grill to high.
Preheat the oven to 400 degrees F.
In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper and the ribs. Let sit at room temperature for 15 minutes only.
Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
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