For the brine:
1 cup kosher salt
1 gallon water
¼ cup liquid smoke (unless smoking ribs)
1 cup Litehouse® Raspberry Walnut Vinaigrette
1 rack baby back ribs
For the sauce:
½ cup raspberry vinaigrette
2/3 cup ketchup
2 Tb. seasoned rice vinegar
1 Tb. red wine vinegar
1 ½ tsp liquid smoke
2 Tb. Litehouse® Instantly Fresh Red Onion
If brining ribs, combine brine ingredients and soak ribs 12-24 hours.
To make sauce, combine all ingredients and let sit 1-2 hours.
To prepare, grill ribs over indirect heat 1 ½ - 2 hours to desired tenderness. In the last 15 minutes, baste regularly with sauce. Brush and serve with remaining sauce.