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Category: Ribs
Prep Time: Cook Time: Total Time:
Brine:
2 cups water
1/2 cup packed brown sugar
1/4 cup kosher salt
1 tbsp whole peppercorns
1 tsp garlic powder
4 cups ice
1 1/4 lbs country-style pork ribs
Barbecue Sauce:
6-oz can tomato paste
1/4 cup packed brown sugar
Juice of 1/2 lemon
1/2 tsp kosher salt
1/4 tsp garlic powder, ground dry ginger, cumin and dry mustard powder
1 tbsp honey
1 tbsp toasted sesame oil
2 tbsp water
Sesame seeds
In a medium saucepan over medium-high, combine the water, brown sugar, salt, peppercorns and garlic powder. Bring to a simmer, stirring until the sugar and salt have dissolved. Add the ice and stir until fully cooled.
Transfer the brine to a large zip-close plastic bag. Add the ribs, seal the bag and refrigerate at least 1 hour, or up to 8 hours.
Meanwhile, prepare the barbecue sauce. In a small bowl, whisk together the tomato paste, brown sugar, salt, garlic powder, ginger, cumin, mustard powder, honey, sesame oil and water.
When ready to grill, heat a grill to medium-high. Coat the grate with oil or cooking spray. Drain and discard the brine.
Place the ribs on the grill. Brush the tops of the ribs with barbecue sauce, then cover the grill and cook for 5 minutes. Use tongs to flip the ribs, then brush the tops with additional barbecue sauce. Reduce heat to medium-low, cover and cook for another 5 to 8 minutes, or until an instant-read thermometer inserted at the thickest part of a rib reads 160 degrees. Just before serving, sprinkle the ribs with sesame seeds.
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BRINED AND GRILLED COUNTRY-STYLE PORK RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
Brine:
2 cups water
1/2 cup packed brown sugar
1/4 cup kosher salt
1 tbsp whole peppercorns
1 tsp garlic powder
4 cups ice
1 1/4 lbs country-style pork ribs
Barbecue Sauce:
6-oz can tomato paste
1/4 cup packed brown sugar
Juice of 1/2 lemon
1/2 tsp kosher salt
1/4 tsp garlic powder, ground dry ginger, cumin and dry mustard powder
1 tbsp honey
1 tbsp toasted sesame oil
2 tbsp water
Sesame seeds
In a medium saucepan over medium-high, combine the water, brown sugar, salt, peppercorns and garlic powder. Bring to a simmer, stirring until the sugar and salt have dissolved. Add the ice and stir until fully cooled.
Transfer the brine to a large zip-close plastic bag. Add the ribs, seal the bag and refrigerate at least 1 hour, or up to 8 hours.
Meanwhile, prepare the barbecue sauce. In a small bowl, whisk together the tomato paste, brown sugar, salt, garlic powder, ginger, cumin, mustard powder, honey, sesame oil and water.
When ready to grill, heat a grill to medium-high. Coat the grate with oil or cooking spray. Drain and discard the brine.
Place the ribs on the grill. Brush the tops of the ribs with barbecue sauce, then cover the grill and cook for 5 minutes. Use tongs to flip the ribs, then brush the tops with additional barbecue sauce. Reduce heat to medium-low, cover and cook for another 5 to 8 minutes, or until an instant-read thermometer inserted at the thickest part of a rib reads 160 degrees. Just before serving, sprinkle the ribs with sesame seeds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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