Succulent Ribs

 

4 servings

• 2 pieces of ribs
• 250 ml homemade BBQ sauce

Rib brine

• 1 Liter water
• 125 ml salt
• 80 ml sugar
• 30 ml black peppercorns
• 4 sprigs of fresh thyme
• 2 bay leaves
• 24 ice cubes

Whiskey BBQ Sauce

• 1 onion, chopped
• 4 cloves of garlic, minced
• 125 ml whiskey (Jack Daniel's or other bourbon)
• 500 ml ketchup
• 80 ml red wine vinegar
• 60 ml Worcestershire sauce
• 180 ml brown sugar
• 180 ml molasses
• 60 ml tomato paste
• 10 ml liquid smoke
• 5 ml salt
• 5 ml black pepper, ground
• 5 ml Tabasco sauce

1. In a large saucepan, heat the water with all the brine ingredients except the ice cubes; simmer for 5 minutes over low heat, remove from heat and add the ice cubes and stir.
2. If the mixture is not completely cold, place it in the refrigerator; immerse the ribs in the cold brine and refrigerate for at least 12 hours.
3. For the BBQ sauce, in a skillet, simmer the onion and garlic in the whiskey for 10 minutes; stir in remaining sauce ingredients and simmer over low heat for 20 minutes, stirring occasionally.
4. Pass the sauce through a sieve.
5. Remove ribs from brine and place on a rack in a baking dish; pour 2 cm (1 in) of water into the bottom of the dish, cover and bake for 1 hour in the oven at 300F (150C).
6. Remove the lid, generously brush the ribs with BBQ sauce and continue cooking for 1 hour at 350F (175C); baste ribs with BBQ sauce every 30 minutes.
7. Cut into portions and serve.

BON APPÉTIT