In a non-corrosive and oven proof pan brine the following for one hour:
2 slabs pork ribs.
1 litre of boiling water.
100 to 200 gm salt.
Normal brim 6% salt.
Discard the brim and then marinate in the following for an hour:
1 to 2 cups tomato sauce made with sugar not corn syrup.
¼ to ½ cup brown sugar or palm sugar only if desired (the tomato sauce already has large amounts of sugar / corn syrup).
¼ cup wine vinegar.
3 tablespoons liquid honey or maple syrup.
1 tablespoons Dijon mustard or xo sauce.
2 tablespoons Worcestershire sauce.
2 tablespoon soy sauce.
1 tablespoon fermented chili paste.
1 tablespoon sweet smoked paprika.
¼ teaspoon ground allspice.
Barbecue in the charcoal webber with its lid on for an hour.
Take the ribs out of the marinade / sauce and barbecue the rib to brown for up to 10 minutes.
For the marinade / sauce in the pan add 2 cups of chicken stock and simmer to reduce to your liking.
