Im looking for a simple brine recipe for pork ribs...?

Anyone know any?Im looking for a simple brine recipe for pork ribs...?
I don't have a recipe, but will this help:





http://www.worldpantry.com/cgi-bin/ncomm鈥?/a>Im looking for a simple brine recipe for pork ribs...?
Honey Brined Pork Chops with Creole Mustard Reduction Sauce


Recipe courtesy Emeril Lagasse, 2003


Show: The Essence of Emeril


Episode: Honey














4 bone-in pork chops, about 12 ounces each


1 gallon warm water


3/4 pound kosher salt, about 1 3/4 cups


1 1/2 cups honey


2 tablespoons chopped fresh thyme


2 tablespoons freshly ground black pepper


1 tablespoon ground cloves


Creole Mustard Reduction Sauce, recipe follows


Preheat the oven to 350 degrees F.





Heat the water, salt, and honey in a stockpot. Stir to dissolve the honey and salt. Remove from the heat. Add the thyme, pepper, and cloves, and refrigerate until well chilled, about 2 hours. Once cool, submerge the pork chops in the brining liquid. Marinate for 2 hours, refrigerated.





Remove from the refrigerator and pat the chops dry with paper towels.





Heat a large, heavy, non-stick grill pan or non-stick skillet over medium-high heat. Add the chops in batches, as necessary, and sear on each side, about 1 minute per side. Transfer to a roasting pan or baking sheet and roast until cooked through, about 18 minutes.





Serve with Creole Mustard Reduction Sauce.


Creole Mustard Reduction Sauce:


1 tablespoon olive oil


1 tablespoon minced shallots


1/2 teaspoon chopped garlic


1 cup dry red wine


2 cups chicken stock


1/4 cup Creole mustard or other spicy, whole-grain mustard





Heat the oil a medium pot over medium-high heat. Add the shallots and garlic, and cook, stirring, until fragrant, 1 minute. Add the wine. Stir and bring to a boil. Reduce the heat to medium-low and simmer until reduced to a thick glaze, 18 to 20 minutes. Add the chicken stock and Creole mustard, stir well, and bring to a simmer. Simmer for 10 minutes to allow the flavors to blend. Remove from the heat and cover to keep warm until ready to serve.


Yield: 2 cups








Molasses Brined Pork Chops


Recipe courtesy Mark Reichle and Nancy Miller


Show: BBQ with Bobby Flay


Episode: Smoldering Sweets








Brine:


2 quarts water


1/2 cup kosher salt


1/2 cup molasses


1 teaspoon whole peppercorns


1 bunch fresh thyme, or 1 teaspoon dried thyme


4 pork chops (with bone)





Make brine: Combine ingredients in a large non-reactive pan. Stir until salt and molasses are dissolved. Add chops to brine and refrigerate for 4 to 6 hours.


Preheat a grill to medium.





Remove chops from brine and pat dry. Place chops on grill and cook on each side for 10 to 15 minutes, depending on thickness; the internal temperature of the pork chops should measure 145 degrees F when measured with an instant-read thermometer. Serve immediately.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
3 cups water


1 cup honey


1/2 cup brown sugar


1 onion, thinly sliced


4 cloves garlic, crushed


2 tablespoon black peppercorns


2 tablespoons fresh rosemary


1 tablespoon salt


1 tablespoon mustard seed


1 bay leaf


1/4 teaspoon ground nutmeg


Preparation:


Combine all ingredients in a saucepan and bring to a boil. Remove from heat and allow to cool completely. Place with pork in a large container making sure that brine completely covers the pork. Cover and refrigerator for at least one day, but no more than 4 days.