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1
BRINE: Combine salt, brown sugar, black peppercorns, hot red pepper flakes, bay leaves and hot water in a large bowl.
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2
Stir to dissolve sugar and salt.
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3
Add wine and ice water, stir to combine.
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4
Place ribs in a large, non-reactive baking dish.
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5
Pour brine over ribs, cover with plastic wrap and refrigerate 4-6 hours.
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6
Remove ribs from brine, rinse well under cold running water and pat dry with paper towels.
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7
(Brined ribs may be wrapped in plastic and refrigerated overnight.)
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8
SPICE RUB: Heat a heavy, dry saucepan on medium high.
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9
Add coriander, mustard seeds and whole peppercorns and toast, shaking pan, until fragrant.
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10
Grind toasted spices in a spice grinder or small coffee grinder.
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11
Transfer to a small bowl and stir in salt, garlic powder, thyme, oregano and granulated sugar.
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12
RIBS: Rub both sides of rib slabs with seasoning rub and let stand for 30 minutes at room temperature.
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13
Preheat a gas grill to medium high and lightly oil grill rack to prevent sticking.
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14
Place ribs on grill, meat side down, and grill covered for 10 minutes, checking frequently and reducing heat slightly to control excessive flame-ups.
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15
(A little bit of charring will give the ribs nice flavor but you don't want to blacken them completely).
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16
Turn ribs and grill covered until cooked through - about 10 minutes more.
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17
Serve immediately.
