Recipe: Cider-Brined St. Louis-Style Ribs

1 cup apple cider

1/2 cup bourbon

1/4 cup apple-cider vinegar

1/4 cup orange juice

2 tablespoons canola oil

2 tablespoons low-sodium Worcestershire sauce

2 1/2 teaspoons salt

2 tablespoons dried thyme

2 1/2 pounds St. Louis-style Ribs

1 1/4 cups Low-Sodium Barbecue Sauce 

1. Mix together the cider, bourbon, vinegar, orange juice, oil, Worcestershire, salt, and thyme in a large ziplock bag. Pour half of the brine into another ziplock bag. Drop the ribs into both bags, press out the air, seal, and refrigerate for 3 hours, and up to overnight.

2. Heat a grill to medium-high heat. Remove the ribs from the brine and discard the brine. Let the ribs rest at room temperature for 15 minutes as the grill heats up.

3. Grill the ribs over indirect heat until browned all over, about 10 minutes per side. Reduce the heat under the ribs to medium-low (on a gas grill) or move the ribs to a low-heat area (on a charcoal grill). Cover and continue cooking over medium-low heat for 2 hours. Brush with the barbecue sauce during the last 5 to 10 minutes of cooking.

4. Remove to a platter and let rest 5 minutes.

Nutrition per Serving: 391 cal, 18 g fat (7 g sat), 22 g carbs, 28 g protein, 1 g fiber, 98 mg chol, 771 mg sodium, 63 mg calcium