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Pork Rib Brine
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Prep
5 min
Cook
10 min (plus cooling time)
Total
15 min
Serves
4 servings
Simple, sweet, and tangy, this brine works fast on ribs, pulling seasoning all the way into the meat. Apple cider vinegar and sugar together set the baseline flavor before the smoke or rub even goes on.
Ingredients
- 85 g (3 oz) white sugar
- 90 ml (½ cup) apple cider vinegar
- 375 ml (1½ cups) water
- 2 tsp garlic powder
Instructions
- 1Combine all ingredients in a large pot.
- 2Bring to a boil, stirring to fully dissolve the sugar.
- 3Remove from heat and let cool completely before using.
Cook's Note
Let the brine cool all the way to room temperature, then refrigerate until cold, before adding the ribs. Warm brine starts cooking the meat and softens the surface in a way that won't take smoke or bark properly.
Best Served With
Use before smoking, roasting, or grilling pork ribs. Brine time: 6–12 hours for baby back ribs, up to 24 hours for spare ribs.
Why This Recipe Works
Apple cider vinegar tenderizes connective tissue and adds a subtle tang that holds up through low-and-slow cooking. Sugar balances the vinegar and helps a crust form on the surface of the ribs during smoking or roasting.
Make It Yours
- Add a splash of soy sauce for a more savory, umami-forward brine
- Add a knob of fresh ginger for a slightly sharper note
- Add whole peppercorns and bay leaves for a more aromatic brine
Leftover Strategy
Discard after use. Cannot be reused for raw meat.
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Pairing
A component technique, the finished ribs pair with a cold beer.