Cumin, Coriander, & Lime-Brined Ribs

I barbecued pork ribs today. This time I brined them first. They turned out great and the meat practically fell off the bone. It made me a big believer in brining ribs. I may not use the same brine next time, but I will brine.

Here's how to make the brine. Cook the ribs the same as always.

The recipe called for cilantro, which I substituted with mint because I didn't have any cilantro on hand. Also, I added the red pepper of my own accord. I used whole cumin, coriander, and crushed red pepper and ground it myself in my spice grinder.

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ tablespoon ground crushed red pepper
• 2 tablespoons kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 cup water
• juice of 1 lime
• 2 tablespoons chopped fresh mint leaves

Directions

Combine ingredients. Pour into a 1 gallon Ziploc bag. Add the ribs to the bag, squeeze out the air, and seal. Massage the brine into the meat. Refrigerate for 8-12 hours.