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Crispy Ham Cured Pork Ribs with Alabama White Sauce
PORK FOODSERVICE15Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups Duke's Mayonnaise
- 1 cup cider vinegar
- 1/2 cup sugar
- 1 shallots
- 2 cloves garlic
- 1 tsp. cayenne
- salt
- pepper
- 2 racks St. Louis cut spare ribs (membrane removed, and cut into individual bones)
- 20 grams black peppercorns
- 10 grams coriander
- 90 grams prague powder #1
- 448 grams kosher salt
- 680 grams brown sugar
- 5 liters water
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Directions
- 1. Bring all ingredients other than the ribs to a boil.
- 2. Remove the brine from the heat, and allow to cool completely to room temperature.
- 3. Place ribs in brine covering with a weight to keep the ribs submerged, keep any remaining brine for up to one week.
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