Buttermilk Brined Pork Ribs & Wok Seared Vegetables

Apr 28, 2009 by bartolimu | 0 Comments| Share it:   

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I wanted to do something with buttermilk and meat besides the venerable (and delicious) deep frying. This led me to one of my favorite ways of introducing flavor to grilled foods: brining. Buttermilk not only imparts great flavor, it tenderizes the meat as it soaks. It also sticks well to the meat, allowing for a nice crusty exterior.


  • Prep: 30 mins. - 1 hr.
  • Cook: 30 mins. - 1 hr.
  • Serves: 3

Filed Under


  • 1 set pork ribs "teas style" - not sure what else these would be called, but they're great and I would buy them again.
  • 1 teaspoon paprika hot Hungarian (Spanish is an inferior product)
  • 3/4 teaspoon fennel seeds
  • 3/4 teaspoon dried oregano
  • buttermilk to cover the ribs
  • 1/2 teaspoon salt per cup of buttermilk

Step 1

Separate the pork into single-rib portions. This allows for faster, more thorough brining and makes dispensing individual servings easy.


Step 2

Place all brining ingredients in a large plastic bag and shake to combine. Add pork once fully mixed. Seal and leave at room temp for 20-30 minutes.


Step 3

Meanwhile, prep the vegetables for wok searing. I used a bell pepper and carrot as well as this lovely zucchini.


Step 4

Julienne the carrots and make narrow strips of the pepper.


Step 5

Grill those beautiful ribs on a low to medium-low grill to prevent overly-enthusiastic carbonization. Notice how nicely the buttermilk sticks to the meat, providing extra flavor and contributing to proper crust formation.


Step 6

Sear them vegetables.


Step 7

Plate your pork ribs with your seared vegetables. The taste: The buttermilk added a background tartness, and a slightly saltier crust. It was sort of like dipping the ribs in sauerkraut before cooking, but more subtle.


Step 8


Now that you have learned how to make buttermilk brined pork ribs & wok seared vegetables, please be sure to view these other pork recipes. Also, you will love these American recipes.


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