Southern Style Down Home Rib Dinner Part 1 Brine O' Mine

Chris' Famous Southern Style Molasses Brine

I've had a deep desire for a good old fashion down home southern style rib dinner. I'm talking the whole nine yards; macaroni and cheese, potato salad, baked beans, and of course some succulent falling off the bone spare ribs. I am currently in the north so firing up the bbq pit is out of the question. Therefore, these will be oven style ribs which when done right can be just as good as cooked in a bbq pit.

The first step is to brine the ribs. Many of us have forgotten the value of brine or don't know about the miraculous tool that brine is when working with meat. Whether it is pork, beef, chicken, lamb, and even fish. Here is a really good and simple brine recipe that works great for pork, ribs in particular.

I know many of you are saying "That looks like swamp water", etc.. Well let me tell you that this beautiful salty yet sweet ebony hued nectar of the BBQ gods will be one of the best things to happen to your ribs. EVER! Now let me tell you how to make this savory bit of delight.


Chris' Famous Southern Style Molasses Brine

Ingredients

1/4 cup sea salt
1/4 cup blackstrap molasses
2 bay leaves
6 cloves garlic, peeled and smashed
6 cups water

Preparation

In a 2 quart sauce pan heat the water until steam starts to rise then remove from heat. Add the salt and stir until dissolved. Then add the rest of the ingredients and refrigerate the brine overnight before using.


Check back tomorrow for part 2