YIELD: 2 Slabs
2ea Pork back ribs for brine:
- 8 cups White Wine
- 1cup Apple Cider Vinegar
- 1cup Worcestershire
- 4oz Honey
- 1 cup Garlic (Chopped)
- The Spice Coach® BBQ Rub
1 – Preheat oven to 250
2 – Pull the back skin off ribs.
3 – Rub with salt and spice and let come to room temp
4 – Combine all ingredients and heat until boiling.
5 – Lay ribs on the sheet pan (do not overlap) with underside up.
6 – Drizzle liquid over ribs. Turn ribs over and repeat.
7 – Cover with foil and cook for approx 3 hours or until rib bone pulls apart easily.
8 – Strain liquid bring to a boil and reduce to jelly.
9 – Brush on ribs.
2 – Pull the back skin off ribs.
3 – Rub with salt and spice and let come to room temp
4 – Combine all ingredients and heat until boiling.
5 – Lay ribs on the sheet pan (do not overlap) with underside up.
6 – Drizzle liquid over ribs. Turn ribs over and repeat.
7 – Cover with foil and cook for approx 3 hours or until rib bone pulls apart easily.
8 – Strain liquid bring to a boil and reduce to jelly.
9 – Brush on ribs.
RAY'S TIPS:
It could be done in advance, store in the refrigerator and then re-heat on the grill.