Recipes from North Dakota LIVING
BEER-BRINED GRILLED COUNTRY-STYLE RIBS
Combine water, beer, salt and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place ribs in large Ziploc bag. Pour beer brine over ribs; seal bag. Refrigerate at least 4 hours, turning occasionally. Prepare barbecue grill (medium-high heat). Remove ribs from brine and pat dry. Mix the rub ingredients and apply to both sides of meat. Grill until meat registers 145 to 150 degrees. Transfer ribs to platter, cover with foil and let stand 5 minutes. Serve.
Recipe by Wayne Martian, Bottineau;
North Dakota Living test notes: Due to the cold weather, we baked the ribs in the oven at 350 degrees for two hours. We also tried the brine and rub with poultry. This is a very tasty recipe! We suggest cutting back on the salt if you have a health concern.
Sprinkle 2 tablespoons Parmesan cheese in bottom of Bundt pan sprayed with Pam. Tear bread into 16 to 20 pieces; roll into balls. Mix the butter, 2 teaspoons Parmesan cheese, parsley and garlic salt. Roll bread balls in mixture and place in Bundt pan. Let rise until doubled in size. Bake at 350 degrees for 20 to 25 minutes.
Recipe by Lois Soland, Bottineau;
North Dakota Living test notes: This is very tasty and easy to make.
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