Prep 15 mins
Cook 5 hrs
Second in a series of my braze and glaze adventures :-) You often find country style ribs on some major sale, I got a big pack for 2 bucks so I created this.
- 2 lbs country-style pork ribs (1 small "rack")
- 1⁄4 cup table salt
- 1⁄4 cup sugar
- 1 quart cold water
- 2 teaspoons olive oil
- 1 can ginger ale
- 1 pinch sugar
- 2 tablespoons prepared mustard
- 1⁄2 cup ketchup
- 1⁄2 cup jelly or 1⁄2 cup preserves
- 1 tablespoon lemon juice
- 1 cup dark brown sugar (or so)
- 2 tablespoons butter
- salt and pepper
- Make brine by dissolving 1/4 cup of sugar and salt in quart of cold water.
- Rinse ribs off and place in a zip top bag with brine.
- Let stand at room temperature for 30-45 minutes.
- Preheat oven to 250 degrees.
- Heat straight sided, oven proof, sautee pan over a medium/medium high heat.
- Remove ribs from brine, discard brine.
- Rinse ribs with cold water, pat dry, coat with olive oil, season with salt and pepper.
- Sear both sides of rack, pour gingerale over ribs, sprinkle with sugar and cover tightly with heavy duty foil (don't touch meat!) Place in oven and braise for 2 hrs, remove from oven flip over, season/sugar, re-cover and braise for an additional 2 hrs.
- Remove from oven, raise oven temp to 400 degrees F.
- place ribs on a foil covered sheet pan.
- Cover ribs with pan foil.
- Bring pan liquid up to a full boil, reduce to about 1/3rd it's original volume, lower heat to simmer and add remaining ingredients.
- Adjust taste to suit (may be too sweet for some!) Whisk until well combined.
- Brush a coat of sauce on the ribs and bake in hot oven until glaze is browned and thick.
- Re-coat with sauce and repeat as desired.
- Allow to sit before cutting.
A delicious recipe and definitely a keeper! I wouldn't change a thing. Thanks Steve!