Apple cider-brined pork ribs are a delicious and unique twist on traditional BBQ ribs. The apple cider adds a subtle sweetness and depth of flavor, and it also keeps the ribs moist during cooking.
To make the most tender pork ribs you’ve ever had, brine them in a flavorful apple cider and cinnamon mixture. The brining process plumps up the meat while adding a sweet and savory flavor. With a little planning, you can make these fantastic ribs at your next outdoor cookout! Don’t own a grill or smoker? No problem! Our easy oven method has got you covered.
This recipe calls for St. Louis cut or baby back ribs. However, you can certainly trim a rack of spare ribs yourself. Reserve the scraps and make some delicious appetizers!
What is a brine, and how does it work?
Brining is a technique that involves submerging large cuts of meat in a solution of water, salt, and other ingredients for 12-24 hours. This process helps to season the meat, break down the proteins in the muscle fiber, and add moisture.
Why brine ribs?
Brining pork ribs can be especially helpful in preventing them from drying out during a long cooking process. This is an important step when smoking or cooking outdoors. The brine solution helps to keep the ribs moist and tender, while the salt preserves the meat’s tenderness and firmness, making them easier to slice and serve.
Are apple cider and apple cider vinegar the same thing?
No, they are not the same thing. Apple cider is an unfiltered version of apple juice, while apple cider vinegar is made from fermented apple cider. Like most vinegar, it is quite tart, and its flavor does not resemble that of apple juice or cider.
Ingredients
- 1 rack of St. Louis cut pork ribs (or 2 racks of baby backs)
- Apple cider or apple juice (including some for spritzing or wrapping)
- Cold water
- Morton Kosher Salt (*see note in recipe card below)
- Dark brown sugar
- Pure maple syrup
- Black peppercorns
- Cinnamon sticks
- BBQ rib rub
- Unsalted butter (optional wrapping)
- BBQ sauce (optional saucing)
Making apple cider brined ribs
To start, you’ll need a large container, such as a stock pot, a plastic container with a lid, or a brining bag big enough to hold a rack (or two) of ribs and the brine solution.
Remember that the rib brine will need to spend a short amount of time simmering to dissolve the salt and sugar. Give the solution enough time to cool COMPLETELY before submerging the ribs.
- First, reserve 1/2 cup of apple cider for spritzing or wrapping.
- In a large pot, combine water, 1/2 cup of salt, 1/4 cup of brown sugar, 4 cups of apple cider, black peppercorns, and cinnamon sticks. Bring the mixture to a boil, stirring until the salt and sugar dissolve.
- Let the brine to cool completely before using.
- Next, trim off any excess bits of loose meat or cartilage from the ribs.
- Flip the ribs over and remove the membrane (silver skin) covering the bones.
- Next, submerge the ribs into the brine solution and cover tightly.
- Refrigerate ribs for 12 hours or up to 18 hours for best results.
In the smoker
- Preheat your grill or smoker to 225° F. We recommend using pecan, cherry, or apple wood for this recipe.
- Remove ribs from the container, discard brine, and gently pat ribs dry with paper towels.
- Apply a thin coating of mustard or oil to the ribs, then season with your favorite BBQ spice rub.
- Place the ribs on the grill, bone side down, close the lid, and cook for 2 hours.
- If you do not plan to wrap the ribs, spritz with reserved 1/2 cup of apple cider or apple juice. Use as needed to prevent drying. See below for wrapped option.
- Sauce during the last 30 minutes of cooking time.
For “fall off the bone” brined ribs
- After the 2 hour mark, wrap the ribs in aluminum foil with reserved apple cider, 1 tablespoon of butter, and 1 tablespoon of brown sugar. Place back on the grill for 1-1 1/2 hours.
- Next, carefully unwrap the ribs and place them on the grill bone-side down. Apply your favorite sauce, close the lid, and let the ribs cook for another 25-30 minutes or until they reach an internal temperature between 185°-190°F.
- Let the ribs rest for 10 minutes before carving.
- Wrapped ribs will be quite tender, so we recommend pulling out the bones and serving the meat chopped with extra BBQ sauce!
Tip: As with any recipe, it’s important to practice food safety when brining and cooking pork ribs. Use a clean container or bag to brine the meat. Keep an instant-read thermometer nearby to ensure the ribs are cooked to a safe temperature.
Oven method
- Follow the instructions for brining and seasoning listed above.
- Place the ribs on a jerky rack in a baking dish, cover the dish with foil, then bake in the oven at 275°F for 2 hours.
- Uncover ribs and brush them with your favorite BBQ sauce.
- Cook for an additional 45-60 minutes or until they reach the right temperature and tenderness.
Storing leftovers
Place leftover apple cider-brined pork ribs in an airtight container and store them in the refrigerator for up to 4 days. Freeze for up to 6 weeks.
Do I need to sauce brined ribs?
No need to sauce these cider-brined ribs! The brine, rub, and low and slow cooking will provide incredible flavor. However, if you are a fan of glazed ribs or are cooking them in the oven, we recommend a moderate coating of BBQ sauce. You can also serve the sauce on the side.
Recommended sides for ribs
Apple Cider-Brined Pork Ribs
Ingredients
- 1 rack of St. Louis cut pork ribs or 2 racks of baby backs
- 4 1/2 cups apple cider or apple juice (reserve 1/2 cup for spritzing or wrapping)
- 2 cups cold water
- 1/2 cup Morton Kosher Salt see note below
- 1/4 cup brown sugar dark brown sugar, preferred
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons black peppercorns
- 2 cinnamon sticks
- 1 1/2-2 tablespoons BBQ rub
- 1 tablespoon unsalted butter optional for wrapping
- 1 tablespoon dark brown sugar optional for wrapping
- 3/4-1 cup BBQ sauce optional for saucing
Instructions
- In a large pot, combine water, 1/2 cup of salt, 1/4 cup of brown sugar, 4 cups of apple cider, black peppercorns, and cinnamon sticks. Bring the mixture to a boil, stirring until the salt and sugar dissolve. Allow the brine to cool COMPLETLY before using.
- Next, trim the ribs of any excess bits of loose meat or cartilage.
- Flip the ribs over and remove the membrane (silver skin) from the back.
- Next, submerge the ribs into the brine solution and cover tightly.
- Once in the brine, refrigerate ribs for 12 hours or up to 18 hours for best results.
- Preheat your grill to 225° F. We recommend using pecan, cherry, or apple wood for this recipe.
- Remove ribs from the brine and gently blot them dry with paper towels.
- Apply a thin coating of mustard or oil to the ribs, then season with your favorite BBQ rub.
- Place the ribs on the grill, bone side down, close the lid, and cook for 2 hours.
- If you do not plan to wrap the ribs, spritz with reserved 1/2 cup of apple cider or apple juice. Use as needed to prevent drying.
- Sauce during the last 30 minutes of cooking time.
- Once cooked to an internal temperature of 185°-190°F, remove the ribs from your grill or smoker, and rest them on a clean cutting board for 10 minutes before carving.
- For fall-off-the-bone tender ribs:
- Wrap the ribs in foil with reserved apple cider, 1 tablespoon of butter, and 1 tablespoon of brown sugar. Place back on the grill for 1-1 1/2 hours.
- Next, carefully unwrap the ribs and place them on the grill bone-side down. Apply your favorite sauce, close the lid, and let the ribs cook for another 25-30 minutes or until cooked through.
- Wrapped ribs will be quite tender, so we recommend removing the bones and serving the meat chopped with extra BBQ sauce on top!
- Oven method:
- Follow the instructions for brining and seasoning listed above. Place the ribs on a rack in a baking dish, cover the dish with foil, then bake in the oven at 275°F for 2 hours. Uncover and brush them with your favorite BBQ sauce. Cook for an additional 45-60 minutes or until they reached recommended temperature and tenderness.
