Baby Back Ribs With Pics

lantzwr

Bought some Baby Back Ribs from Aldi.  Decided to brine them for a couple of hours in a Molasses brine we have used on pork chops and chicken before, then slathered them with yellow mustard and lots of Meat Church Honey Hog (love that stuff).  Cooked the ribs indirect between 225-250 dome for about four hours with a chunk of cherry wood.  They weren't quite done after the 4 hours, so I decided to turn the heat up to 300 for the last hour.  I think they came out perfect, no sauce required.  Plated up with dirty rice and white/sweet potato salad.

pgprescott

I just envisioned biting into one of those bad boys. I love the last pic! Very juicy and meaty. The brine sounds cool. 

Cookbook_Chip

Those look fabulous!

Sweet100s

those look gorgeous @lantzwr

the sweet / white potato salad sounds like an interesting twist as well.

lantzwr

@pgprescott the brine is fantastic.

1/2 cup kosher salt 
1/2 cup molasses 
4 whole cloves
1 cup boiling water 
7 cups cold water

Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.

Pour cold water into molasses mixture; stir to combine.

Completely submerge meat in molasses mixture. Cove container and refrigerate for 6 hours (I just brined the ribs for two hours).

pgprescott

lantzwr said:

@pgprescott the brine is fantastic.

1/2 cup kosher salt 
1/2 cup molasses 
4 whole cloves
1 cup boiling water 
7 cups cold water

Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.

Pour cold water into molasses mixture; stir to combine.

Completely submerge meat in molasses mixture. Cove container and refrigerate for 6 hours (I just brined the ribs for two hours).

Thanks for sharing. Strong post. 

lantzwr

@Cookbook_Chip @Sweet100s Thanks guys, I will definitely do these again.  The potato salad is great, will never make it any other way.  SWMBO swaps the sweet and regular potatoes in the recipe (more sweet).

INGREDIENTS:

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped 

1/2 onion, chopped

3/4 cup mayonnaise

1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 teaspoons ground black pepper 

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still

   firm, about 30 minutes. Drain, cool, peel and chop.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.

3. Combine the potatoes, eggs, celery and onion.

4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.