St Lewis style pork ribs
I received a lot of request for ribs, so here they are - ready to be enjoyed dry or with your favorite barbecue sauce. First, I brine them for 10-12 hours with brown sugar, Fresno peppers, fresh herbs, and spices. The brown sugar and the Fresnos turn the meat into an addictive flavor of sweet and hot. After all of the moisture is locked in from the brine, the ribs are then slowly cooked on a grill to perfection. When done, the meat should fall off the bone with little effort. Summer is officially here and with the 4th just around the corner, I wanted to share a cookout staple for your next party.
What I like most about grilling is that it keeps you outside during the summer. It allows you to not miss any of the best moments of the summer. I truly love being able to breath in the fresh air and enjoy the beautifully colors that the summer has to offer. Grilling is so versatile. Almost anything can be cooked on a grill.
Prep Time: 12 hrs
Cook Time: 3 hrs
4 racks of pork ribs
5 Fresno chili peppers, seeded
1 cup kosher salt
1 cup brown sugar
1 tsp fennel seed
10 black peppercorns
3 sprigs lemon thyme
3 sprigs sage
6 quarts of water
In a large pot, bring six quarts of water to a boil.
Once boiling, add all the ingredients besides your ribs, stirring to make sure both the sugar and salt is fully dissolved. Let steep for about 15 minutes and strain with a fine mesh strainer into a large roasting pan. Add ice and let fully cool off.
Once fully cooled, place the racks of ribs into the brining liquid. Let ribs brine in the fridge for 10-12 hours.
When ready to cook, preheat your grill to 200 degrees.
Remove ribs from brine and pat them dry with a towel.
Wrap each rib individually with aluminum foil before placing on the grill. Let the ribs cook for 2 hours in the foil.
After two hours, unwrap the ribs and cook for another hour unwrapped.
Enjoy dry or with barbecue sauce.