Appetizers

Crispy Cured Pork Back Ribs with Alabama White Sauce

Ingredients

  • 3 cups brown sugar
  • 2 cups kosher salt plus 1 tablespoon, divided use
  • ¼ cup prague powder #1
  • 1¼ tablespoons black peppercorns
  • ¾ tablespoon coriander
  • 2 racks St. Louis cut spare ribs
  • 1½ cups Duke’s mayonnaise
  • 1 cup cider vinegar
  • ¾ cup sugar
  • 2 large shallots, chopped
  • 1 clove garlic
  • ½ tablespoon black pepper
  • 1 teaspoon cayenne
  • Oil for frying

Preparation

Combine brown sugar, 2 cups salt, prague powder (pink curing salt), peppercorns and coriander with 5¼ quarts water and bring to a boil; cool. Slice slabs into individual ribs and brine 12 hours. Remove and dry 12 hours. Smoke in preheated hot smoker until just tender.

Blend remaining ingredients except frying oil to make a sauce. At service, deep fry bones in oil preheated to 350 F for about 3 minutes. Serve with sauce. Makes 4 to 6 servings.

Chef-owner Jason Alley; Comfort; Richmond, Virginia