""Who doesn't love a rack of ribs right off the grill, slathered in a delicious sauce, with tender, fall-off-the-bone meat? But grilling isn't the only way to make ribs. You can cook some of the tastiest ones you'll ever have right in the oven. One simple step is the key to ensuring that you're getting the best oven-baked ribs possible - brining.""
""That liquid does not have to be simple water," he explains. "It can be apple juice (or cider, my favorite brine medium), beer, whiskey, coffee, tea, whatever." He explains that as long as you have a salty solution, you have an effective brine. "That will make the meat juicier," he continues. "The salt from the solution will also tenderize the meat. And if the liquid is something that has flavor (not water) it will add flavor to the meat.""
Brining significantly improves oven-baked ribs by increasing tenderness, flavor, and juiciness. Remove the silver skin membrane before brining by slipping a spoon handle between it and the meat. Use a salty solution; the basic ratio is one cup of salt per one gallon of water. Swap water for flavorful liquids such as apple juice or cider, beer, whiskey, coffee, or tea to impart additional taste. Pickle juice can be used as a tangy, salty brine. Salt from the solution tenderizes the meat, and flavorful liquids will add taste. Avoid citrus-based brines.
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