Main Dish
(Pork
)
Easy three day ribs
Contributor: Steph
Brine
1/2
Jar
molasses
1/4
cup
brown sugar
1
Tbl
peppercorns
1
Tbl
cloves
whole
2
bay leaves
1
Tbl
allspice
cracked
1
gallon
water
1 1/2
cups
kosher salt
Rub
Parts can be by weight
or by measure
5
parts
brown sugar
3
parts
chili powder
1
part
garlic powder
1/2
part
thyme
ground
1/4
part
cayenne
1/4
part
allspice
ground
Braise
1
bottle
Margarita Mix
2
cans
orange juice
frozen
Smoke
Hickory chips
Sweet Baby Rays Barbeque Sauce
Ribs
Brine -
Bring brine ingredients except for salt to a boil, remove from heat and allow to steap until just above room
temp. Stir in Salt until dissolved. Add Ice Cubes until they no longer melt.
Brine ribs for 2 hours, add more water and ice to cover.
Rub -
Mix rub either by weight or by measure - by weight gives a bit hotter rub.
Remove ribs from brine, rinse and pat dry. Place each slab on it s own sheet of aluminum foil and coat with
rub, pat in gently. Seal ribs into aluminum foil pouches, leave one end loose, allow to sit for 1 hour.
Braise -
Mix margarita mix with orange juice so that you have at least 12 ounces per pack of ribs. Open loose end of
pouch and pour in about 12 ounces. Close pouch tightly and slosh around a bit to get full coverage. Place
pouch on a lipped baking sheet or 13 x 9 pan and bake in oven at 250 degrees until fully cooked, about 2
hours. When one of the middle bones wiggles in the meat they are done.
Smoke -
Soak hickory chips in water for at least 30 minutes, wrap in aluminum foil to make a smoke pouch, poke
holes in top and place on side of grill so it is not directly under where you will be placing the ribs. Grill is ready
when the wood begins to smoke. Remove ribs from foil pouches and carefully place on hot grill. Slather with
barbeque sauce and allow to smoke for 15 minutes (or until hot if warming from frozen).
Eat -
Cut ribs into 2 rib pieces and enjoy with your favorite side dishes!
Edition: 4