Who Loves Ya Baby-Back Ribs
Mouth watering fall off the bones ribs.
"Awesome recipe. My favorite way to do ribs. Originally found this on the food network site. Alton Brown is the man!"- Dsibbs
11 people want to try | 42 have favorited
|2 whole slabspork baby back ribs|
|8 tablespoonslight brown sugar; tightly packed|
|3 tablespoonskosher salt|
|1 tablespoonchili powder|
|1/2 teaspoonground black pepper|
|1/2 teaspooncayenne pepper|
|1/2 teaspoonjalapeno seasoning|
|1/2 teaspoonOld Bay Seasoning|
|1/2 teaspoonrubbed thyme|
|1/2 teaspoononion powder|
|1 cupwhite wine|
|2 tablespoonswhite wine vinegar|
|2 tablespoonsWorcestershire sauce|
|2 clovesGarlic; chopped|
Who Loves Ya Baby-Back Ribs Preparation
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Recipe courtesy Alton Brown
Show: Good EatsEpisode: A Rib For All Seasons
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