Garlic Dill Brined Ribs. Furthermore, if you want to really bring in the dill flavor, you can rub dried dill over your tenderloin. Pour the brine over the garlic cloves in the jar. Place a lid on the jar and move it to a cool, dark place to ferment for at least two weeks.
A rack of pork ribs- I purchased an untrimmed full rack of pork ribs on sale recently and stuck them in the freezer until I had some free time. In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Add remaining five garlic clove halves to each jar. You can cook Garlic Dill Brined Ribs using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Garlic Dill Brined Ribs
- Prepare 1 cup of brown sugar.
- You need 1 tbsp of dried dill.
- It’s 1/4 cup of salt.
- You need 2 tsp of red pepper flakes.
- It’s 8 clove of garlic, smashed.
- Prepare 4 cup of water.
My apologies for the late response, I too was in "big game" mode last weekend. Sure you can brine ribs, any variety of ribs. Before brining any pork, including ribs, check the label to see if it has been brined already at the packing plant. Labels reading "pre-seasoned" or "extra-moist," or that list salt and water as ingredients, indicate pre-brined pork.
Garlic Dill Brined Ribs step by step
- Combine all ingredients in a saucepan heat over medium high heat and cook until sugar and salt is dissolved about 10 to 15 minutes..
- Add as many ice cubes as needed to cool the brine down..
- Liberally season ribs with salt and pepper (I cut my slab into pieces to fit in my zip lock bag better, you don't have to do this)..
- Place ribs in gallon ziplock bag and poor brine in and brine in the refrigerator for 24 to 72 hours..
- When ready to cook remove ribs and blot with paper towels..
- **Prepare your ribs as you normally would. I wrapped mine individually in foil, seasoned with applewood rub and baked for 45 minutes. Then I unwrapped the ribs, baked for 15 more minutes and then glazed with bbq sauce every 5 minutes for 15 more minutes at 350°F.**.
Don't brine it again, or it'll be unpleasantly salty. Cloudiness of brine is typical when the original brine is used as the covering liquid. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag. Stir in the shredded leg meat and half of the sauce.