Grilled Pork Ribs and Sour Kraut

Submitted by chefmick

"This is a dish that I've been making for 20 years. When I was in grade school I used to think I didn't like ribs, mainly because my dad just couldn't cook them properly. The secret is the marinating (something dad didn't do). It takes time but it is worth the effort. I use 2 BBQ grills when I do this. One to grill the meat on and the second to start and add fresh coals as needed."

 

• Ready In: 5hrs 30mins
• Ingredients: 13
• Serves: 8

ingredients

• Brine Solution

• 1 cup white vinegar
• 2 cups water
• 1 cup kosher salt or 1 cup sea salt
• 1 tablespoon dried thyme
• 1⁄2 tablespoon dried rosemary

• Steaming and Mopping Solution

• 1 cup apple cider vinegar or 1 cup white vinegar
• 1 cup water
• 2 cups apple cider (filtered)
• 1 tablespoon dried thyme
• 1⁄2 tablespoon dried rosemary
• 2 teaspoons black pepper (more or less for personal taste)

• Pork Ribs

• 5 lbs pork ribs (don't trim the excess fat)

• Sour Kraut

• 4 (32 ounce) jars sauerkraut (home made is best but that's another recipe.)

directions

1. Mix brine solution and marinate ribs overnight in covered non reactive container. You will need to make enough brine to completely immerse ribs so I kept the math simple.
2. In BBQ grill start coals about 1 1/2 to 2 hrs before cooking. You want a nice medium to medium/low heat on the coals. When the coals are ready, use tongs to move coals to outer edges of grill. This is making room for the steaming pan. (I use a 9x12 pan.).
3. Mix steaming solution and fill pan 1/2 way. Place pan in center of grill and move coals so that they coat evenly from the edge of BBQ to the pan. (You will need to keep an eye on the steaming solution as it will evaporate away) Keep the pan filled during the grilling process.
4. Spray grill with non stick olive oil spray and place on BBQ.
5. remove ribs from brine solution and place on grill fat side down. Close lid.
6. Mop ribs with mopping solution every 20 minutes or so turning each time you mop.
7. If ribs start to cook to fast open lid vents to let some heat out. (cooking to fast will result in tough ribs and no one likes that.).
8. Depending on size of grill and amount of ribs this will from 5 to 10 hours.
9. I prefer a slightly crispy outside to my ribs so I stop mopping in the last hour of grilling. But do continue to turn every 20 minutes or so.
10. Test ribs for tenderness with meat fork. (I like my ribs to almost fall off of the bone.).
11. 30 Minutes before ribs are done cooking place sour kraut in cast iron dutch oven and place ribs in pot to simmer. (This will finish the ribs to desired tenderness and share flavors between the meat and the sour kraut.).
12. Serve with your favorite side dishes and salads.