Sunday Ribs

Ingredients:

6 country style ribs

Brine:

1 cup water

1/2 cup apple cider vinegar

1 TBS cayenne pepper divided

1 tsp garlic powder

Rub:

1 TBS cayenne pepper

1 tsp cumin

1tsp barbecue seasoning

1tsp onion power

1 TBS garlic salt

½ tsp dried basil

1 tsp crushed red pepper

Sauce:

3 TBS orange juice concentrate

1 TBS honey

1 tsp ketchup

1 tsp Dijon mustard

1 tsp barbecue sauce

Braising ingredients:

1 TBS butter

2 cups chicken stock

½ yellow onion

Directions:

Take meat from fridge and pat dry.  Remove excess fat and silver skin.  Rub 1 TBS of cayenne pepper and garlic powder onto meat.  Place meat into Ziploc bag and pour in 1 cup of water and ½ cup apple cider vinegar.  Let meat brine for 4-6 hours in fridge.   Remove meat from fridge and pat dry again.  Rub spice mixture onto meat and brown all sides in cast iron skillet.  Remove meat and place onto baking rack on baking sheet, pour sauce over meat.   Preheat oven to 300* and bake ribs for 2 hours.  Place sauté pan onto stove and brown onions in butter.  Pour chicken stock in and bring to slow boil.  Place meat into stock and turn heat down to simmer.  Place lid on and cook until tender, approx 30-40 minutes.  Meat should be fork tender and bones should be easily pulled out.  Serve with your favorite side, I choose mashed potatoes.  This recipe takes a lot of time and love; it is perfect for weekend cooking.  Do some grocery shopping while meat brine's and enjoy a craft or clean house while meat is baking.