Guy Fieri Vinegar-Brined Baby Back Ribs!
For this recipe, you will need the following:
- 1 cup apple cider vinegar
- 4 cups water
- 2 tablespoons kosher salt
- 2 tablespoons freshly cracked black pepper
- 10 garlic cloves, smashed
- 3 pounds baby back ribs, silver skin removed, racks cut in 1/2
- 1/2 bottle beer
- 1 yellow onion, peeled and quartered
- BBQ sauce, recipe follows
- 1 tablespoon olive oil
- 1/2 cup yellow onion
- 1 tablespoon minced serrano pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons apple cider vinegar
- 2 cups raspberries, frozen
- 1/3 cup seedless raspberry jam
- 3 tablespoons molasses
Some Extra Tips For Brined Pork Ribs
There is nothing better than pork ribs in my opinion. Whether they’re roasted in the oven, crock-pot baked, smoked, or cooked on the grill, I love them.
The thought of brining them (similar to the way ham or bacon are cured) had always fascinated me. I’ve always wondered what they would taste like. I am sure you are wondering why someone might want to use a brine to cure their rack of ribs, but why not?
This process depends heavily on brining, which is one of the most important steps. The main purpose of brining is to super-moisturize the meat. As a result of the salt and sugar present in the solution, the protein becomes denatured, which allows it to retain moisture during the cooking process. The purpose of salt is to kill any nasty bacteria which may have snuck into the party and begun to cause trouble.
Time To Brine The Ribs
You will need to remove the silver skin from the ribs and trim off the huge chunks of fat that have formed on the ribs. When brining the rack of meat, you may also need to cut it in half if the container that you plan to brine it in is not large enough to hold the entire rack.
Putting the ribs into the brine is as simple as mixing the ingredients together in a suitable container and placing them in it.
Make sure to place it in the refrigerator overnight (roughly 12-18 hours).
Rinse, Dry, and Season The Ribs
You should then thoroughly rinse the brine off the ribs, dry the ribs with paper towels, and apply a dry-rub seasoning.
Place Ribs Into Your Cooking “Tool” Of Choice
It is recommended that if you are using a smoker, the internal temperature of the smoker should be around 220 degrees Fahrenheit. In your smoker, place the rack of ribs and cook them until the internal temperature of the ribs reaches 160 degrees Fahrenheit, periodically spraying the ribs with water while cooking. This takes about 4 hours
Alternatively, you could bake them in an oven at 220 degrees for approximately 4 hours (but you will miss out on the delicious smoky taste).
I would recommend that you remove the ribs from the smoker (or oven) and allow them to rest for about 30 minutes before cutting them apart.