Primary Ingredients
2 meaty pork baby back rib racks, about 3-4 pounds total
10 cups water
6 crumbled bay leaves
12 tablespoons sugar
9 tablespoons salt
Primary Technique
- Combine the water, bay leaves, sugar, and salt in a bowl and stir until completely dissolved.
- Place the pork in a container and cover with the brine; refrigerate covered overnight.
- Remove the brined racks from the fridge and place them on a sheet pan, adding just enough cold water to cover the bottom of the pan.
- Cover the ribs with foil and bake at 325°F for about 2 hours or until the meat is tender and ready to fall off the bone.
Glaze Ingredients
2 cups balsamic vinegar
¼ cup soy sauce
½ cup dried cherries
1 teaspoon peeled and finely chopped fresh ginger
2 tablespoons honey
¼ cup orange juice
Glaze Technique
- For the glaze combine all of the ingredients in a heavy-bottomed sauce pan.
- Bring the mix to a boil and remove from the heat. Puree the mixture in a blender and pour through a fine mesh strainer, then return to the stove and reduce by half or until slightly syrupy (about 20 minutes).
- To finish, place the ribs on a sheet pan with a rack into a preheated 350°F oven and baste with the glaze.
- Cook the ribs, basting about every 5 minutes until heated through (about 20-30 minutes) and the glaze has baked on.
- Let the ribs cool slightly, portion them cutting between the bones, and serve warm.
