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
2 cups red pepper jelly
2 cups red wine vinegar
2 large cloves garlic, minced
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.
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