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Brining Ribs

edited 6:58PM in EggHead Forum
I was reading a post on brining ribs, but there was no information given as to how it's done. I didn't know you could brine ribs, chicken and turkey yes, but ribs? Could you please explain the process, I would like to try it![p]Thank you


  • Devin S,[p] The process is the same no matter what meat you use. However, you normally have to brine beef and pork for a bit longer than a similar piece of chicken or turkey. I'd recommend starting out by brining your ribs overnight in a brine like the one I use (rough recipe) on country style ribs and roasts:[p]1 can Irish Stout (14.9 oz) and enough water to make one qt. total
    1/4 cup salt
    1/4 cup sugar
    1/4 cup cider vinegar
    bay leaf
    dash of hot pepper sauce
    3 whole cloves
    1 anise star
    3 cloves garlic, chopped[p]Boil for about five minutes, cool completely (I use a ziploc bag full of ice to cool the brine quickly).[p]Rinse well before cooking.[p]You'll have to play around with it to see what you like best. You never know until you try![p]MikeO

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