Kitchen Ribs
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
59
Spice
59
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Red Wine Vinegar2 tbsps
Dried Dill2 tbsps
Dried Thyme1 tbsp
Red Pepper Flake2 large
Garlic (cloves, minced)2 tbsps
Ground Black Pepper (freshly)2 cups
Pepper Jelly (red)1.5 cups
Brown Sugar1 cup
Chile (powder)1 cup
Paprika (smoked)2 tbsps
Ground Coriander1 cup
Seasoning SaltDirections:
1
For the brine: Mix together the vinegar, juniper, star anise, dill, thyme, red pepper flakes, garlic, 3 tablespoons salt, 2 tablespoons pepper and 4 cups water
2
Add the ribs and let brine 12 to 24 hours in the refrigerator
3
For the rib glaze: Put the red pepper jelly, vinegar and garlic in a small saucepan and heat through, stirring to incorporate, 3 to 5 minutes
4
Let cool
5
For the BBQ rub: Mix together the brown sugar, chile powder, smoked paprika, coriander, seasoning salt and pepper
6
Preheat the oven 350 degrees F
7
Take the ribs out of the brine and generously rub with some of the BBQ rub
8
Place the ribs in a shallow roasting pan and add 2 cups of the brine to the pan
9
Cover the pan with aluminum foil and roast for 2 hours
10
Let cool for 1 hour
11
Cut the ribs into portions
12
Preheat a grill to medium heat (350 degrees F)
13
Rub the ribs with more BBQ rub and grill until the BBQ rub has caramelized and the ribs are heated through, about 2 minutes per side
14
Spoon some rib glaze over each rib and serve