SUNNY’S NORTH CAROLINA GARLIC RIBS
Serves 6
1⁄2 cup kosher salt 8 cloves garlic,
4 smashed and 4 minced, divided 3 lbs. baby back pork ribs 2 cups apple cider vinegar 1 ⁄4 cup sugar 1 tbsp. ketchup 1 tsp. crushed red pepper flakes 1 tsp. Worcestershire sauce 1 tbsp. liquid smoke 1 cup beer, at room temperature 1. In saucepan over medium-high heat, combine salt, smashed garlic and 8 cups water; cook 15 min. Remove from heat; let cool. 2. Cut ⁄2" slits on back
1 of ribs. Place ribs in plastic bag with brine. Chill at least 5 hrs.
3. In pot over high heat, add next 5 ingredients and minced garlic. Bring to a boil; remove from heat. Remove 1 cup; chill.
4. Heat grill to 275°F. Bring ribs to room temp. Discard brine; pat ribs dry. Place on top grate of grill. Pour beer and liquid smoke into disposable tin; place tin below ribs. Brush ribs with sauce; close grill. Cook 3 hrs., basting ribs every 20 min. Serve with reserved sauce.
PER SERVING: 502 cal, 25g protein, 13g carbs, 0g fiber, 10g sugar, 36g fat