Crispy Ham Cured Pork Ribs With Alabama White Sauce

• 4 cups Duke's Mayonnaise
• 1 cup cider vinegar
• 1/2 cup sugar
• 1 shallots
• 2 cloves garlic
• 1 teaspoon cayenne
• salt
• pepper
• 2 racks St. Louis cut spare ribs membrane removed, and cut into individual bones
• 3 1/8 tablespoons black peppercorns
• 5/8 cup coriander
• 3 1/8 ounces prague powder #1
• 1 9/16 cups kosher salt
• 4 11/16 cups brown sugar
• 21 1/8 cups water

1. 1. Bring all ingredients other than the ribs to a boil.
2. 2. Remove the brine from the heat, and allow to cool completely to room temperature.
3. 3. Place ribs in brine covering with a weight to keep the ribs submerged, keep any remaining brine for up to one week.
4. 4. Brine ribs for 24 hours.
5. 5. Remove ribs from brine, and allow to dry overnight, or about 12 hours.
6. 6. Smoke ribs in a hot smoker until the meat is just beginning to get tender
7. 7. Allow ribs to cool, and refrigerate until ready for service
8. 1. Combine all ingredients in a vitaprep and puree until smooth
9. 1. Heat a deep fryer to 350 degrees.
10. 2. Place 5 bones per order in the fryer for approximately 3 minutes
11. 3. Allow to drain, and toss in a bowl with Alabama white sauce

mayonnaise, cider vinegar, sugar, shallots, garlic, cayenne, salt, pepper, membrane, black peppercorns, coriander, kosher salt, brown sugar, water

Taken from www.yummly.com/recipe/Crispy-Ham-Cured-Pork-Ribs-with-Alabama-White-Sauce-2255136 (may not work)