The secret is in a process known as brining, in which meats such as pork or poultry are soaked for a few hours in a mixture of salt and water—or other liquid. As the ribs, roast, or bird soaks, moistness is miraculously drawn into the meat fibers, resulting in a super juicy final product. Try this five-star recipe—it will introduce you to the magic of brining.
SPICY BEER-BRINED RIBS
• 3 12-ounce cans beer
• 3 tablespoons coarse kosher salt
• 3 tablespoons packed brown sugar
• 1 tablespoons celery seeds
• 1 tablespoon cayenne pepper
• 1-1/2 teaspoon ground black pepper
• 1 teaspoon liquid smoke (optional)
• 4 pounds meaty pork spareribs or loin back ribs
• 1/2 cup Honey-Beer Barbecue Sauce or bottled barbecue sauce
1. For brine, in a large bowl combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if desired, liquid smoke; stir until salt and brown sugar are dissolved. Cut ribs into two-rib portions; place in a resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally.
2. Remove ribs from bag; discard brine. Pat dry with paper towels.
3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain temperature. Makes 4 servings.
Honey-Beer Barbecue Sauce: In a medium saucepan cook 1/3 cup chopped onion and 1 minced clove garlic in 1 tablespoon cooking oil until tender. Stir in 3/4 cup chili sauce, 1/2 cup beer, 1/4 cup honey, 2 tablespoons Worcestershire sauce, and 1 tablespoon prepared mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.
Make-Ahead Directions: Prepare as directed through Step 2. Cover and refrigerate for up to 24 hours. Grill as directed in Step 3.
Servings per Recipe (4 servings): Calories 11.9, Total Fat (g) 95.5, Saturated Fat (g) 37.5, Monounsaturated Fat (g) 43.1, Polyunsaturated Fat (g) 9.6, Cholesterol (mg) 341.8, Sodium (mg) 1,559, Carbohydrate (g)15.9, Fiber (g) .2, Protein (g) 78, Vitamin A (DV%) 0, Vitamin C (DV%) 2, Calcium (DV%) 12, Iron (DV%) 22. Percent Daily Values are based on a 2,000-calorie diet.