If brining was all I had to think about I would be one very happy man. Unfortunately, it’s not, but brining (i.e cooking) makes me think of meats and seafood that are succulent and tasty. It does take a little forethought. The home-cook just has to think in advance about what they want to cook. Brining can take 20 minutes for seafood and up to 3 weeks for making corned beef.
As we all know, brining creates a moister protein. I really don’t want to bore anyone with why but for the cost-conscious, like myself, brining can turn a round roast into something extraordinary or a skinless, boneless chicken breast into an juicy bite every time.
Brining is just two in things: salt and water. By using these two ingredients which basically breaks down the muscles and tendons in the meat, cooks will find that their food is perfect every time. As you get used to brining, become creative and throw in Chinese Five Spice, cinnamon, garlic and rosemary. Or add some lemon, garlic and jalapeno. Go wild!!!
To make a simple brine for pork and chicken:
- 3 cups water
- ¼ cup salt (I use Diamond Crystal kosher salt)
- ¼ cup firmly packed light brown sugar
- 2 cups ice cubes
Put all the ingredients into a plastic ziplock bag and place into your fridge for at least 2 to six hours. I will brine meats overnight such as chicken breasts, ribs, and roasts. Totally a personal decision.
Here’s a really simple recipe. It was a two step process process so I would make this on the weekends when you feel a leisurely and not so tired. Or even grill this.
Country Pork Ribs with a Blackberry Jam Glaze
2 1/2 lbs Pork Ribs
1 jar of blackberry jam or any jam will do.
2 tablespoons apple cider vinegar
2 tablespoons butter
Let’s make this puppy!!!
1. Brine the ribs by following the above instructions. This can be done one day ahead or in the morning before you head to work.
2. Turn on the broiler. Take the ribs out of the brine and pat dry.
3. Place the ribs close to the broiler and turn them about every three minutes. Essentially, we want them to get brown on all four sides.
4. While the ribs brown, melt the butter in a saucepan. Once that’s melted add the vinegar and the jam about half a cup. We are going to the baste the ribs.
5. Once all the ribs have been browned, turn the oven down to 425 degrees. Baste the meat with the liquid glaze. Turn the ribs every 5 – 7 minutes and continue the process.
6. Ribs will be done when browned and cooked through. (It will also smell really delicious.)
7. Eat-up!!!
