Brined and grilled country-style pork ribs
- 2 cups water
- 1/2 cup firmly packed brown sugar
- 1/4 cup kosher salt
- 1 Tablespoon whole peppercorns
- 1 teaspoon garlic powder
- 4 cups ice
- 1 1/4 pounds country style pork ribs
- Barbecue sauce:
- 1 (6-oz) can tomato paste
- 1/4 cup firmly packed brown sugar
- Juice of 1/2 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground dry ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dry mustard
- 1 Tablespoon honey
- 1 Tablespoon sesame oil
- 2 Tablespoons water
- Sesame seeds for garnish
In a medium saucepan over medium-high heat, combine water, brown sugar, salt peppercorns and garlic powder. Bring to a simmer, stirring until the sugar and salt have dissolved. Add ice and stir until completely cooled.
Transfer brine to a large sealable plastic bag. Add ribs. Seal the bag and refriderate at least 1 hour, or up to 8 hours.
In a small bowl, whisk together tomato paste, brown sugar, lemon juice, salt, garlic powder, ginger, cumin, mustard powder, honey, sesame oil and water.
When ready to cook, heat a grill to medium high. Coat the grate with oil or cooking spray. Drain and discard the brine.
Place ribs on the grill. Brush tops of the ribs with the barbecue sauce, then cover the grill and cook 5 minutes. Use tongs, flip the ribs, then brush the tops with additional barbecue sauce.
Reduce heat to medium-low, cover and cook for another 5 to 8 minutes, or until an instant read thermometer inserted at the thickest part of the rib reads 160 degrees.
Just before serving, sprinkle ribs with sesame seeds.