Smoked Salt-Brined Barbecued Pork Ribs

Name: Smoked Salt-Brined Barbecued Pork Ribs
Yield: serves 4
Ingredients: 2 cups apple cider; 2 tablespoons red alder smoked salt; 1 teaspoon black peppercorns, cracked; 2 racks (about 4 pounds total) St. Louis–cut spare ribs or baby back ribs; 1/4 cup tomato paste; 1/4 cup root beer; 2 tablespoons molasses; 2 tablespoons spicy brown mustard; 3 tablespoons apple cider vinegar; 2 tablespoons Tabasco sauce; 1 three-finger pinch red alder smoked salt; 1/2 teaspoon ground black pepper

December 14, 2011

Barbecued ribs are a delicacy born of the ingenuity of the poorest—the slaves and servants who were tossed bones by their masters and transformed gristly, fatty “spare ribs” into a complex delicious, finger-sucking feast—the New World equivalent of the French potage. The trick to cooking ribs is keeping them moist: brining is a must. Even the most delicious housemade bacon would envy the subtle woodsy notes infused from the smoked salt used in this brine. Bacony ribs glazed with a rich and spicy sauce: it’s like Christmas in July.

Recipe notes

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