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