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White Wine Brine Recipe
|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)|
Serving size: Complete recipe
Calories 4995 Calories from Fat 2901
% Daily Value*
Total Fat 323 g496.4%
Saturated Fat 121.4 g606.9%
Trans Fat 0 g
Cholesterol 1056 mg
Sodium 63122.8 mg2630.1%
Total Carbohydrates 107 g35.8%
Dietary Fiber 2.2 g8.9%
Sugars 82 g
Protein 230 g460.3%
Vitamin A 3.4% Vitamin C 5.7%
Calcium 74.7% Iron 108.4%
*Based on a 2000 Calorie diet
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.