Fast-Track Baby Back Ribs
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsps
Kosher Salt1 cup
Brown Sugar (packed)2 tsps
Whole Black Peppercorns1 tsps
Red Pepper Flake (hot)2 cups
Water (hot)1 tsps
Coriander Seed1 tsps
Yellow Mustard Seed1.5 tsps
Garlic Powder1 tsps
Dried Thyme1 tsps
Oregano (dried)1 tsps
Granulated SugarDirections:
1
BRINE: Combine salt, brown sugar, black peppercorns, hot red pepper flakes, bay leaves and hot water in a large bowl
2
Stir to dissolve sugar and salt
3
Add wine and ice water, stir to combine
4
Place ribs in a large, non-reactive baking dish
5
Pour brine over ribs, cover with plastic wrap and refrigerate 4-6 hours
6
Remove ribs from brine, rinse well under cold running water and pat dry with paper towels
7
(Brined ribs may be wrapped in plastic and refrigerated overnight
8
) SPICE RUB: Heat a heavy, dry saucepan on medium high
9
Add coriander, mustard seeds and whole peppercorns and toast, shaking pan, until fragrant
10
Grind toasted spices in a spice grinder or small coffee grinder
11
Transfer to a small bowl and stir in salt, garlic powder, thyme, oregano and granulated sugar
12
RIBS: Rub both sides of rib slabs with seasoning rub and let stand for 30 minutes at room temperature
13
Preheat a gas grill to medium high and lightly oil grill rack to prevent sticking
14
Place ribs on grill, meat side down, and grill covered for 10 minutes, checking frequently and reducing heat slightly to control excessive flame-ups
15
(A little bit of charring will give the ribs nice flavor but you don't want to blacken them completely)
16
Turn ribs and grill covered until cooked through - about 10 minutes more
17
Serve immediately