Kitchen Ribs

Total Time:
15 hr 40 min
30 min
13 hr
2 hr 10 min

4 to 6 servings

  • Brine:
  • 4 cups red wine vinegar
  • 1/4 cup juniper berries
  • 1/4 cup star anise pods
  • 2 tablespoons dried dill
  • 2 tablespoons dried thyme
  • 1 tablespoon red pepper flakes
  • 6 cloves garlic
  • Kosher salt and freshly ground black pepper
  • 2 racks St. Louis-cut pork ribs
  • Rib Glaze:
  • 2 cups red pepper jelly
  • 2 cups red wine vinegar
  • 2 large cloves garlic, minced
  • BBQ Rub:
  • 1 1/2 cups brown sugar
  • 1/2 cup chile powder
  • 1/2 cup smoked paprika
  • 2 tablespoons ground coriander
  • 1 cup seasoning salt
  • 2 tablespoons freshly ground black pepper
  • For the brine: Mix together the vinegar, juniper, star anise, dill, thyme, red pepper flakes, garlic, 3 tablespoons salt, 2 tablespoons pepper and 4 cups water. Add the ribs and let brine 12 to 24 hours in the refrigerator.

  • For the rib glaze: Put the red pepper jelly, vinegar and garlic in a small saucepan and heat through, stirring to incorporate, 3 to 5 minutes. Let cool.

  • For the BBQ rub: Mix together the brown sugar, chile powder, smoked paprika, coriander, seasoning salt and pepper.

  • Preheat the oven 350 degrees F.

  • Take the ribs out of the brine and generously rub with some of the BBQ rub. Place the ribs in a shallow roasting pan and add 2 cups of the brine to the pan. Cover the pan with aluminum foil and roast for 2 hours. Let cool for 1 hour. Cut the ribs into portions.

  • Preheat a grill to medium heat (350 degrees F).

  • Rub the ribs with more BBQ rub and grill until the BBQ rub has caramelized and the ribs are heated through, about 2 minutes per side. Spoon some rib glaze over each rib and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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