There is a secret technique to making juicy and flavorful barbecued ribs that many are unfamiliar with, that is brining.
What is brining? Brining is a mixture of kosher salt and water used to add moisture and flavor to meat. I use the brining method for turkey, pork and chicken. Brining and refrigerating the ribs the night before extracts much of the fat from the meat and allows it to rise to the top for cleaner and less fattening ribs.
Today I am sharing with you a simple and easy barbecued spare ribs recipe that I brine the night before and cook in a slow cooker the following day (they can also be covered and baked on low in the oven for 4 hours). These ribs are ALWAYS a hit and the recipe has been shared by all of us over the years. You can use your favorite barbecue sauce, but the simple recipe here is a sure winner!
This isn’t a secret anymore!
Start this recipe the day before so you can brine the ribs overnight.
Cut ribs into 3 rib pieces and place in a large pot and cover with water and kosher salt.
Ribs can then be either broiled with a layer of sauce or placed on a grill and basted with sauce for extra crispiness. (Be careful when barbecuing on the grill, the high sugar content of the sauce can burn easily.)
Make the sauce up to 3 days ahead of time and store in the refrigerator in a covered container.
If you are serving these as an appetizer, be sure to cut them into individual rib pieces so guests can grab one at a time.