Magnificent bastard ribs

This is my secret page! Yes, sometimes I make ribs.

I've been experimenting on chicken - it's cheaper, comes in more reasonable portions and is harder to get right.

Try brining: http://pitbossbelt.com/wp/brining-pork-ribs-yes-it-is-a-good-idea

Brine

Small

• 1 C cider
• 1 T salt
• 1/2 T garlic
• 1 t pepper

Large

• 1 qt apple cider
• 2 tbsp minced garlic
• 1/4 cup table salt
• 2 T pepper

Sauce

• 1 (15 oz.) can tomato sauce
• 1/2 cup apple cider vinegar
• 1/3 cup honey or agave nectar
• 1/4 cup tomato paste
• 1/4 cup molasses
• 3 Tbsp. worcestershire
• 2 tsp. liquid smoke
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1/2 tsp. freshly-ground black pepper
• 1/2 tsp. onion powder
• 1/2 tsp. salt

Whisk all ingredients together in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium low and simmer (uncovered) for 20 minutes, or until the sauce has slightly thickened.

Rub

• 1 cup/240 mL brown sugar, dark
• 1/2 cup/120 mL paprika
• 1 tablespoon/30 mL salt
• 2 tablespoon/15 mL black pepper
• 1 tablespoon/15 mL cayenne pepper
• 1 tablespoon/15 mL garlic powder
• 1 tablespoon/15 mL onion powder

Mix everything in the food processor.

Ribs

• 1-2 slabs of ribs

1. Let the ribs sit in brine for 24-72 hours
2. Remove and rub with brine
3. Cook 7 minutes a side at 450F
4. Place in pressure cooker with sauce for 10 minutes at pressure, open, move ribs around, 10 more minutes
5. Finish in the oven @350F for 5 minutes with a thick coat of the sauce