Cooking with Sun King: Fistful of Ribs

Wednesday, July 12, 2017

The heat is on!  Our summertime quarterly IPA brings back Fistful of Hops and Chef Steven Unrue is turning up the heat with today's Cooking with Sun King recipe: Fistful of Ribs



Fistful of Ribs


Servings: 12 / Active Prep Time: 45 min / Total Time: 3 days





For the Brine:

1 cup Kosher Salt

1/2 cup Sugar

2 Tbs Black Peppercorns

2 Tbs Coriander Seeds, whole

4 ea Bay Leaves, torn

12 Cloves Garlic, peeled

32 oz Water

32 oz Fistful of Hops

64 oz Ice

3 ea Racks Baby Back Ribs, peeled



For the Sauce:

2 cups Ketchup

8 oz Fistful of Hops

1 cup Agave Syrup

1/2 cup Cider Vinegar

2 Tbs Stone Ground Mustard

2 Tbs Worcestershire Sauce

1 Tbs Garlic Powder

1/2 tspn salt






For the Brine and Ribs:


In the pitcher of a blender, add salt, sugar, peppercorns, coriander, bay leaves and garlic. Add 2-3 cups of water and blend, until the garlic is pureed. In a large stock pot or dutch oven, add remaining water (5-6 cups) and Fistful of Hops along with the contains of the blender. Over medium high heat, bring mixture to a boil for 3-5 minutes; making sure the sugar and salt have completely dissolved. Remove from heat and add ice. Mix well and check temperature; should be about 36°F. Chill if the temp is warm. Once cool, add the ribs and use a plate to weigh them down, so that it is fully submerged. Let sit in the refrigerator for at least 12 hrs; allowing the meat to cure in the brine.


Heat smoker with your favorite smoking wood to 225 degrees. Smoke ribs for 3 hours. Wrap ribs in peach butcher paper or foil, and place back on grill for 2 hrs. Pull ribs off and let rest covered on the counter for 1 hr. Remove ribs from paper/foil and brush with 1/3 of the sauce mixture. Broil in your oven (or place back on grill) for 2-3 min per side or until sauce has caramelized. Let rest for 10 min, cut into individual ribs and serve.



For the Sauce:

Mix all ingredients in a saucepan, and simmer over medium heat for 20 minutes.





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