White Wine Brine
|Salt||2⁄3 Cup (10.67 tbs)|
|Firmly packed brown sugar||5 Tablespoon|
|Juniper berries||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon, crumbled|
|Yellow mustard seeds||1⁄4 Teaspoon|
|Country style spareribs||3 Pound|
|Dry white wine||1 Quart (4 Cups)|
Combine all ingredients except wine and meat in 4 quart nonaluminum saucepan and bring to boil over medium heat.
Increase heat to high, cover partially and let boil 3 minutes.
Remove from heat and skim off any foam that has accumulated on surface.
Let cool completely to room temperature.
Strain brine through cheesecloth into 5 quart pottery or stainless steel crock.
Add ribs and wine.
Weight with plate to keep meat submerged in brine.
Let stand in cool place 2 days to cure.