Apple-Maple Brined Ribs
Okay, I admit it. This is not a spontaneous recipe, it takes
forever! Quite simple, though, and these ribs taste
wonderful with no other seasoning at all. This recipe is for
a half-slab, so feel free to double it.
1/2 cup (100 grams) salt 7 cups (1.7 liters) hot water 2
cups (480 milliliters) cider vinegar
2/2 cup (120 milliliters) Splenda
3/2 cup (120 milliliters) sugar-free pancake syrup
4/2 tablespoon cracked black pepper
5/2 slab pork spare ribs, about 4 pounds (2 kilograms)
Dissolve the salt in the hot water, then stir in everything
else but the ribs. Put your ribs in something shallow, flat
and made of a nonreactive material-you may want to cut your
slab into a few pieces to fit it in. Pour the brine over the
ribs, making sure they're submerged by at least a little
bit. Stash them in the fridge and let them sit for 3-4
hours. Six hours before you want to eat your brined ribs,
start your grill for indirect cooking-build a charcoal fire
to one side, or light only one burner of your gas grill.
Pull your ribs out of the brine and pat them dry. Reserve
1/2 cup of the brine, discard the rest. Rub the surface of
the ribs with a little oil. When your fire is ready, put the
ribs over the side of the grill not over the fire, and to
add soaked wood chips to the fire-apple wood would be
especially appropriate, but I've used other chips and gotten
good results. Smoke the ribs according to the directions in
chapter 1, for a good 6 hours, adding wood chips whenever
the smoke dies down. What do you do with that 1/2 cup
reserved brine? Mix it with 1/2 cup oil and use it to baste
the ribs while they're smoking, every time you add more
chips or chunks. You can add other seasonings or a sauce to
these if you like, but I like them with just salt and
pepper. The brine/mop adds a lovely flavor of its own and
makes these ribs wonderfully juicy!
5-6 servings
If you drank the brine, you'd get a substantial quantity of
carbohydrate-7 or 8 grams-but you discard most of the brine,
of course. Count 1 to 2 grams per serving, and that's a
generous estimate! 32 grams of protein.
Dana Carpender = recipes from her new cookbook. The Low-Carb
Barbecue Book
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