Apple Cinnamon Brined Baby Back Ribs Recipes

APPLE CINNAMON BRINED BABY BACK RIBS

Steps:

• Combine water and apple cider in a large pot and bring to a rolling boil, then add remaining brine ingredients. If you don't have apple cider, apple juice will also work.Cover the brine and let boil for 10 minutes. Remove the brine from heat and allow it to cool to room temperature. Pour one cup of brine into a spray bottle.
• Remove the membrane from the backside of the ribs. Think of this membrane as an impenetrable flavor barrier. Neither your rub nor your brine can get through this membrane, so removing it will make all the difference in the world to your finished ribs.
• Submerge ribs into the room-temperature brine, making sure they are completely covered. I find it's easiest to use a cheap disposable aluminum chafing pan for this, but use what you have.
• Place ribs in the refrigerator for 24 hours.
• While the ribs are brining, combine rub ingredients and put into a shaker bottle-set aside. You can make more of this if you like, I use this rub on other things as well; the cinnamon brings a unique flavor to various meats.
• Light your grill and set up for two-zone cooking, establishing temperature at 285-300 °F.
• Rub a very thin coat of vegetable oil onto the ribs. This will act as a binder for the rub.
• Sprinkle the rub generously onto the racks of ribs. Ensure you cover the front, back, and sides of each rack.
• Place the racks on a cutting board and gather your meat hooks. I like to use two hooks when I am hanging ribs. You can get away with one, but two just keeps things more secure.
• Place the first meat hook onto the rack of ribs. I usually go about two bones deep on the first hook.Push the hook all the way through the meat, and ensure it lays flat against the ribs.
• Note where the curvature of the first hook is when placing the second hook. I have cooked ribs with a single hook but I just feel better about the extra support. After inserting the second hook, connect it to the first hook for extra support and peace of mind.
• Add apple wood chunks to hot coals and hang the ribs inside the barrel. Cook for about 3 hours. If you're using a Kamado- style grill or kettle grill, just ensure you place the ribs over indirect heat.
• Remove the ribs from cooker using a hook. Do not grab the hooks with bare hands! Allow to rest for about 10 minutes uncovered before slicing and serving.

BEER BRINED BABY BACK RIBS WITH HONEY BBQ SAUCE

Steps:

• Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
• You may cut your ribs into sections before brining, if desired.
• Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
• Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
• Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
• Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
• Prior to cooking, remove ribs from brine and pat dry; discard used brine.
• Using a drip pan, prepare a grill for indirect cooking.
• Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
• Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
• Add additional coals during cooking if needed.
• Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
• To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
• Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
• Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
• Use sauce on ribs as a baste; sauce can be prepared ahead.

VINEGAR BRINED BABY BACK RIBS

Steps:

• Preheat an indoor or outdoor grill to high.
• Preheat the oven to 400 degrees F.
• In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
• Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
• In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
• Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
• In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.