Pork has become one of my favorite meats as of late due to its versatility and great taste. I think that we can all agree that bacon is one of the best ingredients ever. But this week is about the ribs, slow cooked and seasoned North Carolina style. North Carolina has its own way of doing barbecue and that way is all about the vinegar.
What I did first was brine the ribs. Brining is soaking the meat in a salt water overnight to tenderize the meat and make sure they stay moist. For the sauce its a mixture of apple cider vinegar, red pepper flakes, Worcestershire sauce, sugar, salt, pepper, and liquid smoke. Now I used liquid smoke because I did the ribs in the oven. If you have a smoker on your grill use that. Bring all the ingredients to a boil and that’s it.
Next is to cook it slow for 3 hours on 275 basting every half an hour. After that you have perfect ribs, tender and moist with a great caramelized sauce on top. Here is the full recipe.
I also grilled up some fresh corn we got from the farmers market and Lina made a classic cole slaw. This was a great southern style meal ya’ll.