How to Cure Spare Ribs
First make the same dry mixture of Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]), as used for hams and bacon, and rub the ribs well with that, then make the following brine for every 100 lbs. of ribs:
5 gallons of water.
1 lb. of Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]).
2 lbs. of granulated sugar.
10 lbs. of salt,
and let your ribs cure in this brine from 7 to 12 days.