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