Pickle Ribs

Ingredients

2 to 2 ½ pounds baby back pork ribs
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
3-4 Majestic Picklery Deli Style Kosher Dill Spears, finely chopped
½ cup brine from Majestic Picklery Deli Style Kosher Dill Spears
1/2 cup ketchup
1 tablespoon hot chili sauce like Sriracha
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

Instructions

1. Preheat the oven to 275°F. Set aside a large roasting pan or rimmed baking sheet and foil.
2. Season both sides of the ribs generously with salt and pepper. If you are using a spice rub, rub it over the ribs.
3. Place the ribs, meatiest-side up, in a large roasting pan. You may need to cut the ribs in half to fit them into the pan. Cover the pan tightly with foil.
4. Bake the ribs until the meat falls easily from the bones, 2 ½ to 3 ½ hours.
5. While the ribs are roasting, make your pickle BBQ sauce. Heat the olive oil in a saucepan over medium heat.
6. Add the onions and cook until soft and translucent, 5 to 8 minutes.
7. Add the chopped pickles and cook another 1-2 minutes.
8. Stir in the cumin and cook for an additional 30 seconds.
9. Add the pickle brine, ketchup, hot chili sauce, brown sugar, and apple cider vinegar.
10. Stir to combine, season with salt, then cook for 2 minutes.
11. Set aside while the ribs finish baking.
12. Remove the ribs from the oven, discard the aluminum foil, and generously brush both sides with the sauce.
13. Move an oven rack near the top of the oven. Turn the broiler to high and broil the ribs until the sauce begins to caramelize, 3 to 4 minutes.
14. Keep a close eye on the ribs while they broil so the sauce does not burn. Enjoy!

Course: Main Dish

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