Brined and Broiled Pork Ribs. If you haven't got room in your fridge for a container that large, add ice to the brine until it stops melting. If you want to learn more about brining, check the good old interwebs. A rack of pork ribs- I purchased an untrimmed full rack of pork ribs on sale recently and stuck them in the freezer until I had some free time.
Labels reading "pre-seasoned" or "extra-moist," or that list salt and water as ingredients, indicate pre-brined pork. Don't brine it again, or it'll be unpleasantly salty. An alternative technique is called "dry-brining." The Dry Rub. You can have Brined and Broiled Pork Ribs using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Brined and Broiled Pork Ribs
- You need 2 lbs of Pork ribs.
- You need 12 oz. of V-8 juice or the Bloody Mary verification.
- It’s 1/2 Cup of Red wine or Apple cider vinegar.
- You need 1/4 Cup of Orange or Mango juice.
- It’s 2 oz. of Salt (for brine).
- Prepare 1 oz. of Cracked pepper (for brine).
- You need 1/2 gallon of water (for brine).
- It’s 1/2 Cup of Red wine vinegar (for brine).
First, rub the country-style pork ribs with dry rub. We use our special pork dry rub made with a sweet and spicy blend of herbs and spices of brown sugar, paprika, fresh cracked black pepper, kosher salt, garlic powder, onion powder, and cayenne pepper. Our recipe for pork dry rub is our favorite spice blend for pork, but feel free to use whatever kind of dry rub you like. Brined and Grilled Country-Style Pork Ribs.
Brined and Broiled Pork Ribs instructions
- First combine all ingredients for the brine…Soak ribs for a minimum of four hrs. Overnight is best..
- Once the ribs are brined, pat dry them. Mix all the remaining ingredients together and cook the ribs in the marinate until soft..
- Once tender. Transfer them to a hot pan or flat grill to sear them….
- They should look like this….
- Use that Smoked Chili BBQ sauce to lather these ribs and broil them, your results should look like….
Test for medium heat above the drip pan. Preheat an indoor or outdoor grill to high. Seal the freezer bag and turn into so that it coats the ribs completely. Place the marinade in the refrigerator for at least four hours. Heat up the honey and brown sugar and the reserved marinade in a saucepan on the stove.