Brine For Ribs

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Spicy Pirate Ribs with Lemon Mop

Spicy Pirate Ribs With Lemon Mop


  • 2 pounds country-style spareribs (with bone) or your favorite ribs


  • 4 cloves garlic — finely minced
  • 18 allspice berries
  • 1 piece cinnamon — (1 inch)
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon whole cloves
  • 1/4 cup dark brown sugar
  • 3 tablespoons chile powder
  • 1 tablespoon dried thyme
  • 2 teaspoons powdered mustard
  • 5 1/2 teaspoons salt
  • 1 teaspoon freshly ground nutmeg


  • 1 tablespoon finely minced lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup light brown sugar
  • 1/4 cup chile sauce


  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. Rub the garlic over both sides of the ribs.
  8. Place the allspice, cinnamon, peppercorns, coriander; and cloves in a small ungreased saute’ pan over medium heat and toast until the spices just begin to smoke.
  9. Then grind the spices finely hi an electric spice grinder In a small bowl, combine the ground spices with the rest of the rub ingredients and stir to evenly combine.
  10. Using your fingers or a spoon, rub the rub evenly on both sides of the ribs.
  11. Marinate the ribs, refrigerated, for at least 5 minutes.
  12. For more flavor marinate for up to 8 hours.
  13. In a small bowl, combine the ingredients for the Spicy Lemon Mop, and refrigerate.
  14. If using a gas barbecue, preheat it to medium (325F).
  15. If using charcoal or wood, prepare a fire.
  16. When the coals or wood are ash covered, push them to the outside of the grill.
  17. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  18. Place a rib rack on the cooking grate and add the ribs.
  19. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
  20. Cover the grill.
  21. Regulate the heat so it remains at a medium temperature.
  22. Occasionally during cooking, baste the ribs with extra marinade.
  23. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

  1. Occasionally during grilling, baste the ribs with the mop, stopping 15 minutes before removing the ribs from the grill.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer to a heated serving platter or 4 heated dinner plates and serve at once.

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