Brined and Broiled Pork Ribs. If you haven't got room in your fridge for a container that large, add ice to the brine until it stops melting. Before brining any pork, including ribs, check the label to see if it has been brined already at the packing plant. Labels reading "pre-seasoned" or "extra-moist," or that list salt and water as ingredients, indicate pre-brined pork.
A rack of pork ribs- I purchased an untrimmed full rack of pork ribs on sale recently and stuck them in the freezer until I had some free time. Preheat an indoor or outdoor grill to high. Use tongs, flip the ribs, then brush the tops with additional barbecue sauce. You can cook Brined and Broiled Pork Ribs using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Brined and Broiled Pork Ribs
- Prepare 2 lbs of Pork ribs.
- It’s 12 oz. of V-8 juice or the Bloody Mary verification.
- You need 1/2 Cup of Red wine or Apple cider vinegar.
- It’s 1/4 Cup of Orange or Mango juice.
- It’s 2 oz. of Salt (for brine).
- Prepare 1 oz. of Cracked pepper (for brine).
- It’s 1/2 gallon of water (for brine).
- It’s 1/2 Cup of Red wine vinegar (for brine).
Once the ribs are brined, pat dry them. Mix all the remaining ingredients together and cook the ribs in the marinate until soft. Once the brine is completely cool transfer it to a large zip-close plastic bag. Place ribs in brine and refrigerate overnight.
Brined and Broiled Pork Ribs instructions
- First combine all ingredients for the brine…Soak ribs for a minimum of four hrs. Overnight is best..
- Once the ribs are brined, pat dry them. Mix all the remaining ingredients together and cook the ribs in the marinate until soft..
- Once tender. Transfer them to a hot pan or flat grill to sear them….
- They should look like this….
- Use that Smoked Chili BBQ sauce to lather these ribs and broil them, your results should look like….
Remove from brine, rinse and dry with paper towels. Rub with spice mixture of your choice. These were very tender and flavorful. Topped pork chops with apple walnut and bacon pieces. We always always brine our pork chops.