Serves a Family of 4
Prep time 24 hours
2-3 lbs pork back ribs
½ liter cold water
½ liter root beer
‘2 Tbsp minced garlic’
¼ cup Kosher salt
½ tsp fresh ground black pepper
1 tsp whole coriander seeds (crushed)
1. Combine all ingredients in a medium size bowl.
2. Place the ribs in a large sealable bag.
3. Carefully pour brine over the ribs and seal
3. Refrigerate overnight. (No more than 15 hours in the brine)
Maple Mustard BBQ Sauce:
½ cup Canadian maple syrup
4 Tbsp brown mustard seeds
½ cup apple cider
2 garlic cloves, minced
½ medium onion, minced
½ tsp allspice
1 tsp ground cumin
1. Combine all ingredients in a heavy based saucepan and bring to a boil.
2. Reduce heat and continue to simmer for 25 min.
TO THE GRILL!
1. Remove ribs from brine. pat dry with a paper towel and leave at room temperature for 25 minutes.
2. Pre-heat barbeque on medium high heat to 400F.
3. Place ribs on grill. Reduce heat to low. Brush the Maple Mustard BBQ sauce evenly on the ribs. Keep the lid of the barbeque closed for the first 30 min of cooking. Apply sauce every 5 to 10 minutes during that time.
4. Ribs should be tender, but not falling off the bone. If not, continue cooking for another 10-15 minutes or until desired doneness.
5. Increase heat to medium high heat, give the ribs one last coat of the sauce. Grill for 2 minutes on each side.
6. Slice ribs and enjoy!
1. Remove the ribs from the brine and pat dry with a paper towel and leave at room temperature for 25 min
2. Build a small fire in the middle of the Barbeque. After 10 minutes Push the coals to one side of the barbeque, creating an indirect cooking surface.
3. Open vents half way on the bottom and on the lid.
4. Follow steps 3,4 and 5 from the Gas Method. Make sure you add a couple handfuls of charcoal after every 10 min of cooking.
5. Slice ribs and enjoy!
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