Bring the water to a boil
Place the teabags in a large container and pour the water in
Let the tea bags steep for 5 minutes
Remove the tea bags and stir in the salt, brown sugar, juice of 1 lemon, fresh thyme, and garlic cloves
Add the ice and let the brine cool
Cut the rack of ribs into individual ribs and place them into the brine
Refrigerate overnight
Bring your oil to 350 degrees
Drain and rinse the ribs but let them stay damp
Place the House Autry pork breading into a zip-top bag
Add 5-7 ribs to the bag and shake the ribs in the pork breading
Shake off excess breading and fry the ribs in batches, be sure not to overcrowd the pan
Fry the ribs for 9 to 12 minutes per batch depending on the thickness of the ribs
When the ribs are done remove them from the oil and drain them on a wire rack.
Repeat until all of the ribs are cooked
Serve with a side of your favorite dipping sauce