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Categories:
pork ribs Cooking brine water garlic onions bay leaves red pepper grilling spice salt brown sugar ketchup soy sauce Mr Yoshidas sauce Worcestershire sauce rum balsamic vinegar yellow mustard lemon juice grilling spice
Viewed: 54 - Published at: 4 years agoIngredients
- 4 lbs pork ribs
- Cooking brine:
- Enough water to cover ribs in a big pot
- 4 cloves garlic, minced
- 1-2 onions, sliced or chopped
- 2 bay leaves
- 1 tsp red pepper flakes
- 1 Tbs grilling spice (or 5-spice powder)
- 2-3 Tbs salt
- Sauce marinade:
- 1 cup brown sugar
- 3/4 cup ketchup
- 1/4 c soy sauce
- 1/4 c Mr Yoshida's sauce
- 1/4 c Worcestershire sauce
- 1/4 c rum
- 1/4 c balsamic vinegar
- 1/8 c yellow mustard
- 1/8 c lemon juice
- 1 Tbs grilling spice (or 5-spice)
Method
- Boil in brine:
- 1. Put enough water in big pot to cover ribs, but remove ribs for now.
- 2. Add the rest of the brine ingredients, bring to a boil
- 3. Add ribs & cover, return to a boil.
- 4. Turn down heat to simmer for 1 hour.
- Make sauce marinade:
- 5. In a medium bowl, whisk together all sauce ingredients. Cover & set aside or refrigerate.
- Marinate overnight (or at least a couple hours)
- 6. Remove ribs from brine, drain well, let cool a bit.
- 7. Cut into 2-rib portions. Place in large ziplock bag.
- 8. Pour sauce into bag, seal well, marinate overnight. (I double bag them just to be safe.)
- Bake em:
- 9. Preheat oven to 350 degrees F.
- 10. Line baking pan with foil.
- 11. Pull ribs out of bag, put into pan, reserving the sauce in a small bowl. Ribs will be wet in pan.
- 12. Cover pan tightly with more foil, put into oven.
- 13. Bake for 1 hour.
- 14. Uncover ribs, turn & baste with some sauce, return to oven for 10 mins, uncovered.
- 15. Baste & turn ribs twice more, for 30 mins total.
- 16. Place ribs on platter and ENJOY! If you have any sauce left over, pass it around while eating.
