My take on Alton Brown's oven-cooked ribs.

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Name: AB's "Who Loves Ya Baby-Back?" Ribs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 3
Cuisine: American-South
Ingredients: 2 Slabs Pork baby back ribs; 8 tablespoons Brown sugar Packed; 2 tablespoons Kosher Salt; 1 tablespoon Chili powder; 1/2 teaspoon Freshly ground pepper; 1/2 teaspoon Cayenne pepper; 1/2 teaspoon Jalapeno seasoning (not Jalapeno Salt); 1/2 teaspoon Old Bay seasoning; 1/2 teaspoon Dried thyme; 1/2 teaspoon Onion powder; 1 cup White wine; 2 tablespoons White wine vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon Honey; 2 cloves Garlic Chopped

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INGREDIENTS

2 Slabs Pork baby back ribs
8 tablespoons Brown sugar ; Packed
2 tablespoons Kosher Salt
1 tablespoon Chili powder
1/2 teaspoon Freshly ground pepper
1/2 teaspoon Cayenne pepper
1/2 teaspoon Jalapeno seasoning ; (not Jalapeno Salt)
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Dried thyme
1/2 teaspoon Onion powder
1 cup White wine
2 tablespoons White wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Honey
2 cloves Garlic ; Chopped

INSTRUCTIONS

Preheat oven to 225 degrees.

Mix dry ingredients well in a bowl and rub generously into both sides of the slabs. This recipe may leave you with a little extra dry rub.

Make a foil pouch for each slab and place them in bone-side down. Seal them up and refrigerate for at least 1 hour.

Combine the rest of the ingredients. Microwave or heat in a small pot until the garlic is just soft and the honey has thinned out. This will be used as a braising liquid.

After the 1 hour chill time, open one end of each foil pouch and pour in half of the braising liquid. Make sure it is evenly distributed and reseal.

Place the pouches on a baking sheet and cook on the middle oven rack for 2 1/2 hours.

Remove the pouches from the oven and turn on the broiler. Move an oven rack as close to the broiler as possible. Open one end of each pouch and dump the remaining braising liquid into a sauce pot. Reseal the ribs in the foil pouches and set aside.

Over medium heat, reduce the leftover braising liquid in the sauce pot by half or until it reaches a thick glaze consistency. This will be used as a glaze for the ribs.

Take the ribs out of the foil pouches and place onto the baking sheet bone-side down. Brush the glaze onto the meaty side of the ribs (save any extra) and set them under the broiler until the glaze caramelizes. This only takes a few minutes, so keep an eye on them.

Let the ribs rest for 5-10 minutes before cutting and serving. Toss in any remaining glaze sauce.

NOTES

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AB's "Who Loves Ya Baby-Back?" Ribs

2 Slabs Pork baby back ribs
8 tablespoons Brown sugar Packed
2 tablespoons Kosher Salt
1 tablespoon Chili powder
1/2 teaspoon Freshly ground pepper
1/2 teaspoon Cayenne pepper
1/2 teaspoon Jalapeno seasoning (not Jalapeno Salt)
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Dried thyme
1/2 teaspoon Onion powder
1 cup White wine
2 tablespoons White wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Honey
2 cloves Garlic Chopped

Preheat oven to 225 degrees.

Mix dry ingredients well in a bowl and rub generously into both sides of the slabs. This recipe may leave you with a little extra dry rub.

Make a foil pouch for each slab and place them in bone-side down. Seal them up and refrigerate for at least 1 hour.

Combine the rest of the ingredients. Microwave or heat in a small pot until the garlic is just soft and the honey has thinned out. This will be used as a braising liquid.

After the 1 hour chill time, open one end of each foil pouch and pour in half of the braising liquid. Make sure it is evenly distributed and reseal.

Place the pouches on a baking sheet and cook on the middle oven rack for 2 1/2 hours.

Over medium heat, reduce the leftover braising liquid in the sauce pot by half or until it reaches a thick glaze consistency. This will be used as a glaze for the ribs.

Let the ribs rest for 5-10 minutes before cutting and serving. Toss in any remaining glaze sauce.

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JeremySaunders

Nutrition

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Serving Size: 1 Serving (744g)
Recipe Makes: 3 Servings

Calories: 2035
Calories from Fat: 1286 (63%)

Amt Per Serving		% DV

	Total Fat 142.9g	191 %
	Saturated Fat 52.9g	264 %
	Monounsaturated Fat 64.5g
	Polyunsanturated Fat 12g
Cholesterol 489.9mg		151 %
Sodium 3019.3mg		104 %
Potassium 1664.9mg		44 %
Total Carbohydrate 80g		24 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 79.2g
Protein 98.1g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2035

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