Why You Should Brine Boil Your Pork Ribs

Brining is a technique that is used to keep meat moist and tender. What makes this brine-boiled method unique is that the pork ribs are boiled in a heavily seasoned bring which will not only bump up the flavor, bit it will also speed up the grilling time.

Choose a Cut
Take a short cut with grilling this summer. This brine-boiling method shaves time off cooking ribs and chicken legs – and with delicious results. Here’s how:

Use up to 10 whole chicken legs, 3 racks of pork ribs (spare, St. Louis–style, or baby back, each rack cut in half), or 6 pounds of beef short ribs (English-cut, meaning the ribs are cut between the bones).

See More: Quick, One-Pot Meal Ideas To Feed the Whole Family

Boil in Brine
In a stockpot, bring 6 quarts water to a boil. Stir in 1 cup each sugar and coarse salt until dissolved. Add smashed unpeeled cloves from 1 head garlic and meat; boil until cooked through and tender at bone, 20 minutes for chicken, 30 minutes for pork ribs, and 40 minutes for beef ribs.

Drain and Dry
Transfer meat to a wire rack and let stand to dry, 5 minutes. Heat grill for direct-heat cooking. Brush meat with olive oil; generously season with coarse salt and freshly ground pepper (or sprinkle with a dry rub, if desired).

Finish on the Grill
Brush hot grates with oil and grill meat, turning a few times, until charred in spots, 5 to 10 minutes. Brush with barbecue sauce in last few minutes, if desired. Slice pork ribs to serve.

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