Elevate your beef back ribs with this aromatic brine recipe. Soak the ribs in a blend of herbs, garlic, and apple cider vinegar to enhance their flavour and juiciness. The combination of salt and sugar balances the taste, while rosemary, thyme, and bay leaves infuse deep, savoury notes. After 8–12 hours in this brine, your ribs will be ready for grilling, smoking, or roasting to perfection.
Equipment
- Lg Container or Lg Resealable Plastic Bag (food grade)
Ingredients
- 8 cups 2 liters water
- 1 cup apple cider vinegar (Optional, for a little extra tang)
- ⅛ cup 2 tablespoons kosher salt
- ¼ cup brown sugar
- 4 cloves garlic crushed
- 2 tbsp black peppercorns
- 2 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp whole coriander seeds
- 2 bay leaves
Instructions
- In a large pot, combine the 8 cups of water with the ⅛ cup kosher salt and ¼ cup brown sugar. Warm the mixture over medium heat, stirring until the salt and sugar are completely dissolved.
- Remove the pot from the heat. Stir in the crushed garlic, black peppercorns, dried rosemary, dried thyme, dried oregano, whole coriander seeds, bay leaves, and apple cider vinegar (if using)
- Allow the brine to cool to room temperature. To speed up the process, you can add a few ice cubes or place the pot in the refrigerator.
- Place your beef back ribs (4–6 lbs) in a large, resealable plastic bag or deep container. Pour the cooled brine over the ribs, ensuring they are fully submerged. If necessary, weigh them down with a plate or other heavy object.
- Seal the bag or cover the container and refrigerate the ribs in the brine for 8–12 hours.
- After brining, remove the ribs from the liquid. Rinse them briefly under cold water to remove excess salt, and then pat them dry with paper towels before cooking using your preferred method (smoking, grilling, or baking).
Notes
- This brine recipe is ideal for 4–6 pounds of beef back ribs (approximately 2 racks).
- Make sure to refrigerate the ribs while brining for optimal flavor and tenderness.
- If you’re brining for a longer period (12 hours), check the ribs halfway through to ensure the salt level is to your liking.
Tried this recipe?
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