How to Prepare Tasty Garlic Dill Brined Ribs

Garlic Dill Brined Ribs. Be the first to review this recipe. These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles.

Garlic Dill Brined Ribs Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly Drink or discard the remaining beer. Add the onion and remaining garlic cloves. You can have Garlic Dill Brined Ribs using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Garlic Dill Brined Ribs

  1. It’s 1 cup of brown sugar.
  2. Prepare 1 tbsp of dried dill.
  3. It’s 1/4 cup of salt.
  4. You need 2 tsp of red pepper flakes.
  5. Prepare 8 clove of garlic, smashed.
  6. You need 4 cup of water.

They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor.

Garlic Dill Brined Ribs step by step

  1. Combine all ingredients in a saucepan heat over medium high heat and cook until sugar and salt is dissolved about 10 to 15 minutes..
  2. Add as many ice cubes as needed to cool the brine down..
  3. Liberally season ribs with salt and pepper (I cut my slab into pieces to fit in my zip lock bag better, you don't have to do this)..
  4. Place ribs in gallon ziplock bag and poor brine in and brine in the refrigerator for 24 to 72 hours..
  5. When ready to cook remove ribs and blot with paper towels..
  6. **Prepare your ribs as you normally would. I wrapped mine individually in foil, seasoned with applewood rub and baked for 45 minutes. Then I unwrapped the ribs, baked for 15 more minutes and then glazed with bbq sauce every 5 minutes for 15 more minutes at 350°F.**.

Occasionally, when garlic is stored in any vinegar (even in dill pickles, flavored vinegar, etc) it sometimes turns an odd blue color. The beauty of this recipe is that the leftover brine is packed with flavor. It is basically a spiced garlic vinegar. When you have used up the garlic, do NOT throw the. Check out this delicious recipe for Foil-Wrapped Baby Back Ribs from Weber—the world's number one authority in grilling.

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