Summer is barbeque season, and there is nothing like ribs and Zinfandel to celebrate. Here’s how we do it at Taft Street.
Ingredients
- 4-5 pound rack of pork ribs, trimmed
- 1 gallon brine (1gallon water + 1 cup salt + ½ cup brown sugar)
- 2 tablespoons cumin seed
- 1 tablespoons coriander seed
- 2 tablespoons ancho chile powder
- 1 tablespoon salt
- 1 tablespoon pepper
- Place pork in brine and refrigerate for four hours. Rinse and wipe dry.
- In small fry pan cook cumin and coriander until brown and smoking – 3 to 4 minutes. Grind into powder. Add next four ingredients and mix. Rub into pork and refrigerate overnight.
- Let pork warm to room temperature as you heat grill. Grill over medium high heat, turning every five minutes or so, three turns total. Meat should be milky white in color.
Serve with slaw, pickles and lots of Taft Street Zin!