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Crispy Cured Pork Back Ribs with Alabama White Sauce

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