Hi Folks in part 2 we will brine our succulent pork spareribs. I cannot emphasis enough how great brine is when cooking meats. I guess my brine slogan would be "Brine, it's not just for pickles and corned beef" I just love how it helps keep meat nice so moist and tender, my mouth just waters talking about it. Enough rambling let us brine some ribs.
Brine The Ribs
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| Spareribs in brine |
Brine The Ribs
Remove the ribs from the pack and rinse them off. Place the ribs in the pan you are going to brine in. I use a 16 x 9 x 3 baking dish. Take your brine out of the refrigerator and pour over the ribs, make sure that the ribs are coated well. Now the hard part, cover the pan with wrap and put in the refrigerator over night. I recommend at least 8-10 hours, but you can go as short a 6 hours. I let my ribs brine for 12-14 hours. You will want to turn the ribs 2-3 times while they brine, unless the ribs are completely submerged in the brine.
It is that simple to brine meat. Stop back tomorrow for the cooking of our lovely spareribs.
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