Barbecue Brined Ribs ft. Pickling Flave

Servings: people

Calories: 3842kcal

Combine all ingredients (ribs through chili powder) in a tall stockpot.
Add waterto coverthe ribs entirely. Bring to a boilthen reduce heat until just simmering. Cover and simmer for 45 minutes. Check on the pot periodically to be sure the water hasn't evaporated too much. Add water to keep ribs covered.
Preheat oven to 325°. In the bottom of a 9" x 13" baking pan, add olive oil and distribute to coat the bottom of the pan evenly.
Remove ribs from water and place in prepared pan. Bake uncovered for 45 minutes.

While ribs are baking, put ingredients [ketchup through Dijon mustard] in a medium sauce pan and simmer for 10 minutes.
Brush ribs generously with sauce and bake for 15 minutes more. Remove from the oven.

I prefer to use baby back ribs. You can use the larger country ribs, but allow an additional 15 minutes of simmering time and an additional 10 minutes of baking time.
You could finish the ribs on a preheated grill over a low flame. I prefer the grill, but the oven is just easier sometimes if it's raining or really cold outside. YES, I do grill all year long!
Brining in this case is what I'm referring to when you simmer the ribs. There are brining methods that are used when the food is cold and refrigerated, or dry brining. This method helps your ribs get cooked through with moist heat so that you only have to use dry heat to create a crust on the surface.
You can also add this spice to corned beef. If you are baking, after you've rinsed the corned beef, sprinkle a tablespoon of Pickling Flave onto the surface, cover, and bake per recipe instructions. Or, add it to the stock or water when you braise or slow cook.
Last note, if you want to take a shortcut and use prepared barbecue sauce, Sweet Baby Ray's is my fave.