Submerging meats in a salty brine was often the way we preserved meat for later use through history. Fresh meat was often a luxury reserved just for the most elite or rare occasion and most of the population would be eating meat in some state of salted preservation. Variations of this simple preservation method birthed many of the meat delicacies we enjoy today and has played a large part in shaping the pork-based staples of our modern diets in many ways. Beyond the delicious flavors created in the traditional method of preparing favorites like salami, prosciutto, ham, provide lays a hidden health benefit. According to the Weston A. Price article linked below, salt brining or marinating pork using traditional methods may prevent blood coagulation within the body after consuming. Unmarinated cooked pastured pork produced blood coagulation and clotting in blood examined using alive blood analysis.
“Consuming unmarinated cooked pastured pork produces blood coagulation and clotting in blood examined at five hours after eating; however, consuming marinated cooked pork does not produce any blood coagulation or clotting.”Weston A. Price
Follow our SH&W’s Tender Baby Back Ribs recipe to get a delicious fall of the bone rib that seems it would have taken hours to create. Our simple preparation for baby back pork ribs uses the traditional method of brining to add not only flavor but also works to increase the bioavailability and digestibility of the nutrients contained in the protein and aromatics.
Tender Baby Back Ribs Recipe:
2-3 lb. Rack Baby Back Ribs
1 Medium Onion (Quartered Skin On)
1/4 Cup Apple Cider Vinegar
1/4 Cup Sea Salt
2 Tbsp. Onion Powder
2 tsp. Ground Cinnamon
1 Star Anise (Whole)
1/4 Cup East African Dry Rub (or your favorite dry rub)
1 Cup BBQ Sauce
Combine ribs, vinegar, salt, onion, onion powder, cinnamon, and star anise in a Instant Pot, pressure cooker, or large soup pot, and cover with water to create a brine.
If using a pressure cooker, cook ribs in brine on high pressure for 20 minutes, or if using a soup pot simmer covered for 1 hour, or when the tips of the rib bones start to poke out, and begin to expose themselves from the meat
Remove from the brine and set aside on a dry plate.
While the ribs are hot, liberally apply some Dry Rub being careful to cover all the meat and let sit for at least 20 minutes. The heat and fat from the hot ribs will naturally bloom the spices in the rub and transfer their flavors into the meat.
Move ribs onto a hot grill or on the top rack of your oven on broil setting. Cook for 3 minutes on each side or until the outside layers of the ribs have a nice grill.
Starting with the inner (concave side) of the ribs, lather with BBQ Sauce and cook for 1-2 minute to let sauce thicken and glaze on the ribs. Watch the ribs closely after applying the sauce. The sauce should be thickened into a glaze by the heat but avoid burning or charring because it will become bitter if overcooked.
Flip the ribs and lather the top (convex side) of the ribs with BBQ Sauce and cook for 1-2 minutes to let sauce thicken and glaze on the top side of ribs.
Serve hot with Summer Potato Salad or Quinoa Tabouli. Great for a summer cook out or a warming winter feast.
Check out the original article by clicking the link below: