Best Alton Browns Baby Back Ribs Recipes
BACKYARD BABY BACK RIBS
Steps:
- Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
- The next day, heat the oven to 250 degrees F.
- Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
- The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
- Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
- Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
- Yield: about 2 1/2 cups
WHO LOVES YA BABY-BACK?
Cooking these glazed baby back ribs low and slow in the oven makes them fall-off-the-bone tender, while a chili, cayenne, and jalapeño rub gives 'em a tasty kick. Why the braise? This low-heat, minimum-moisture cooking method breaks down the connective tissue surrounding the ribs (mostly collagen) into lip-smacking-good gelatin. In the process, the ribs will become toothy-tender. But wait, that's not all: Long, low, moist cooking also encourages flavor transfer between the liquid and the food. This recipe first appeared in Season 2 of Good Eats.
Provided by Level Agency
Categories Mains
Time 4h35m
Number Of Ingredients 15
Steps:
- Make the rub: Combine the light brown sugar, salt, spices, and herbs in a jar and shake it up. Set it aside.
- 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, patting the rub into the meat. Fold the foil over the ribs and crimp to seal. Refrigerate for at least 1 hour or up to overnight.
- When ready to cook, heat oven to 250ºF.
- Combine the white wine, vinegar, Worcestershire, honey, and garlic in a liquid measuring cup.
- 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 to 3 hours.
- Remove the ribs from the oven and transfer the braising liquid to a medium saucepan. Bring the liquid to a simmer and reduce by half or until it reaches a thick syrup consistency. Brush the glaze onto the ribs. Place the ribs 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.
ALTON BROWN'S RIBS ARE NOW MY RIBS
This recipe originally started off as Alton Brown's "Who Loves Ya Babyback Rib's" recipe fro season 2, episode 27. (Yes, I am that much of a Good Eats fan). The original incarnations was good, but it was too salty. So I made some changes here and there and over the years I made a lot of tasty ribs, but I never really had a set recipe I followed. I would just dig around the spice cabinet and throw in what sounded good, following AB's basic formula. Fast forward to 2009 when Alton Brown published "Good Eats: The Early Years. When this recipe made the pages, he addressed the salt issue as well as his esoteric "jalapeno seasoning". So I tried the new rub recipe with some of my own changes that I have tinkered with over the years and actually put pen to paper to have something last longer than the ribs last on the table. I hope you enjoy my take on something that is already phenomenal. Oh, whenever I make ribs, it's always a group endeavor so I usually double AB's recipe. I also realize that the rub ratio is not the same as his original concept or is newest rub recipe, but I think that the flavor is great and you wont be disappointed.
Provided by ROV Chef
Categories Pork
Time P1DT4h
Yield 4 racks, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Take all the dry rub ingredients for a spin in the food processor to get them all evenly mixed.
- I like to let my ribs sit with the rub on overnight, So start this the day before you plan to go all caveman.
- Lay out 4 big pieces of HEAVY DUTY aluminum foil on the counter. Need to be longer than the rack of ribs and it MUST be heavy duty. If not and you'll get holes in the foil and a big mess in your fridge, or worse yet in your oven.
- Place one rack on the foil and scoop on a big pile of the rub. Then proceed to rub the seasoning into every nook and cranny you can find on the ribs. Don't forget the other side. This is going to help build up some epic levels of flavor.
- When the rub is evenly applied, leave the ribs on the foil meaty side down. Then bring the two long sides of the foil together above the ribs and seal with a crimp and fold technique. Then give one of the open ends a good tight seal, and the other end just kind of fold over.
- Repeat this with all the ribs. Store all the ribs in a roasting pan or something similar to contain any potential mess and keep it chilled overnight. If you're like me and don't have the space in your fridge for a roasting pan holding 4 racks of ribs, here is a tip. For this occasion, I have taken the two bottom drawers out and placed the ribs in the bottom of the fridge. Fits perfectly in my fridge. If you have any dry rub left over, store it in a glass jar because it will stain plastic.
- Fast Forward to the next day.
- Mix all the braising liquid ingredients together in a microwave safe container and heat microwave for about a minute or so. this just melts the honey enough to mix easier. I like to give it a quick vroom with the stick blender to get the roasted garlic thoroughly mixed into the liquid.
- Heat you oven to 250°F.
- Open the loosely sealed end of each of the foil pouches and pour an even amount of the liquid into each pouch.
- Seal the end of each pouch and place on a sheet pan or in a shallow roasting pan and place in the oven. Cook for 3 hours.
- When the 3 hours are up, pull the ribs from the oven. Open one end of the foil pouch and pour the liquid through a strainer into a sauce pan. Reseal the foil and but the ribs back in the off WITH THE HEAT TURNED OFF.
- Reduce this liquid by half over a med-low heat, or until it reaches a think syrupy consistency. This can take awhile because if you try to reduce it over too high of a heat, the sugar will scorch and the glaze will be ruined.
- When you have a nice sticky syrup, pull the ribs from the foil and place on a sheet pan. Turn the oven to Broil. Brush the syrup glaze over the top of the ribs to make a nice even coating.
- Place the ribs under the broiler for about 1 minute. You will want to watch them the whole time That much sugar in the glaze will burn like napalm if you don't pay attention.Pull the ribs when the glazed starts to get all bubbly.
- From here, serving options are up to you. I like to cut the ribs into single rib pieces, throw them in a big bowl with the remaining glaze and give them a good toss. I normally serve this in a post-modern caveman style. A big bowl of ribs, a roll of paper towels and the readiness to club someone over head if they get too close to your pile of meaty goodness. Regardless of how you do your ribs, I'm sure you'll enjoy this recipe.
Nutrition Facts : Calories 248.8, Fat 0.9, SaturatedFat 0.2, Sodium 1016.4, Carbohydrate 52, Fiber 2, Sugar 46.1, Protein 0.9
ALTON BROWN'S BABY BACK RIBS
I tried this slightly different way of cooking ribs when rain washed out our BBQ. We couldn't believe how tender and tasty these turned out and the method is quite easy as well.
Provided by Hey Jude
Categories Pork
Time 4h35m
Yield 2 slabs ribs
Number Of Ingredients 15
Steps:
- In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
- Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
- Combine all ingredients for the braising liquid and 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; close the end of the packet and tilt it around to evenly distribute the liquid.
- Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
- Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
- Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
- Slice each slab into 2 rib bone portions; place 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.
Nutrition Facts : Calories 2771.2, Fat 175.6, SaturatedFat 62.1, Cholesterol 739, Sodium 11651.6, Carbohydrate 73.3, Fiber 1.9, Sugar 65.4, Protein 205.3
WHO LOVES YA BABY-BACK? BY ALTON BROWN
I saw an Alton Brown segment, "Who loves you Baby Back?" on Food Network about 6 yrs ago. They looked so good, I knew I had to make them. I have adjusted the recipe to suit our tastes, more brown sugar, less salt, etc. The braising liquid has amazing flavor when it cooks with the ribs and mingles with the rub. After reducing, it...
Provided by Dee Stillwell
Categories Ribs
Time 2h50m
Number Of Ingredients 16
Steps:
- 1. 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.
- 2. 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.
- 3. 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
- 4. Alton Brown sez, "This recipe makes several batches of dry rub"...I say "I tripled his amount of brown sugar and kept the spices about the same amounts, except less salt." I like to use alot of rub on my ribs.
- 5. These ribs are amazing made in the oven, but if I do, I always grill them off the last 20-30 minutes to caramelize the sauce onto them. Since buying a smoker last year, we smoke them for about 7 hrs. When smoking them, I don't make the braising liquid. I just baste them with sauce the last hour or so with a favorite bbq sauce.
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Alton Brown is a renowned celebrity chef, author, and TV host. He is famous for his unconventional and scientific approach to cooking. Alton Brown's baby back ribs recipe is a popular dish that is enjoyed by many around the world. In this article, we will discuss what Alton Brown's baby back ribs recipe is all about.
What are Baby Back Ribs
Baby back ribs come from the back of the pig, just below the loin. They are shorter, curved, and meatier than spare ribs. Baby back ribs are considered more tender and flavorful than other cuts of pork ribs.What Makes Alton Brown's Baby Back Ribs Recipe Unique
Alton Brown's baby back ribs recipe is unique because of the dry rub that he uses before cooking. He believes that a dry rub is much more effective than a marinade because it does not wash off during cooking. Alton Brown's dry rub includes brown sugar, chili powder, cumin, smoked paprika, garlic powder, and salt. This combination of spices gives the ribs a smoky and savory flavor that is irresistible. Another unique aspect of Alton Brown's baby back ribs recipe is his cooking technique. He believes that slow cooking at a low temperature is the key to tender and juicy ribs. Alton Brown recommends using a smoker or a charcoal grill with an indirect heat source for the best results.Ingredients for Alton Brown's Baby Back Ribs Recipe
- 1 rack baby back ribs - 1/4 cup brown sugar - 1 tbsp chili powder - 1 tbsp paprika (smoked) - 1 tbsp garlic powder - 1 tbsp salt - 1 tsp cuminThe Preparation Process
1. In a small bowl, mix together the brown sugar, chili powder, smoked paprika, garlic powder, salt, and cumin to make the dry rub. 2. Remove the membrane from the underside of the ribs by sliding a butter knife under the membrane and pulling it off. 3. Season the ribs generously with the dry rub on both sides. Use your hands to massage the rub into the meat. 4. Preheat a smoker or a charcoal grill with an indirect heat source to 225°F. 5. Place the ribs on the smoker or grill, bone-side down, and cook for 3-4 hours or until the internal temperature of the meat reaches 200°F. 6. Remove the ribs from the smoker or grill and let them rest for 10 minutes before slicing and serving.Serving Suggestions
Alton Brown's baby back ribs recipe pairs well with a variety of side dishes. Some popular choices include coleslaw, mac and cheese, baked beans, and cornbread. For a refreshing and light accompaniment, serve the ribs with a fresh salad or grilled vegetables.Conclusion
Alton Brown's baby back ribs recipe is a delicious and unique way to prepare this classic barbecue dish. With a flavor-packed dry rub and slow cooking method, these ribs are tender, juicy, and full of smoky goodness. This recipe is sure to be a crowd-pleaser at your next backyard cookout or dinner party.
Alton Brown’s baby back ribs recipe is a popular and mouth-watering dish that many people enjoy. It is a perfect meal to prepare for family dinners and special occasions. However, it can be a daunting task to prepare this recipe, especially if you are not familiar with grilling and smoking techniques. Nonetheless, with proper guidance and practice, you can prepare the perfect baby back ribs that will leave your guests craving for more. In this article, we will provide you with valuable tips on how to make Alton Brown’s baby back ribs recipe that will make you an expert in no time.
Tip 1: Selecting the right cut of meat:
The first tip that you need to consider when making Alton Brown's baby back ribs recipe is selecting the right cut of meat. Baby back ribs are a type of pork rib that comes from the loin area of the pig. They are smaller and leaner than spare ribs and have less fat, making them a healthier option. When selecting baby back ribs, look for a rack that has pinkish meat with a light layer of fat. Avoid buying ribs with excessive fat as they tend to take longer to cook, and the excess fat can cause flare-ups, leading to burnt ribs.
Tip 2: Preparing the ribs:
Before cooking, it is essential to prepare the ribs correctly. Start by removing the membrane on the concave side of the ribs. This can be done by using a butter knife to loosen the membrane from the bone, then using a paper towel to grip and pull it off. Removing the membrane helps to ensure that the seasonings and smoke penetrate the meat, making it more flavorful. Secondly, trim off any excess fat on the ribs. This will not only make the ribs healthier but it will also prevent the ribs from burning during cooking.
Tip 3: Seasoning the ribs:
The seasoning is an essential aspect of any recipe, and Alton Brown's baby back ribs recipe is no exception. To add flavor to the ribs, use Alton Brown's signature rub or any other mix of seasonings of your choice. The rub should contain spices such as brown sugar, salt, paprika, chili powder, cumin, garlic powder, and black pepper. Rub the seasoning mix all over the ribs, making sure to coat it evenly. For a more intense flavor, let the ribs sit for at least 30 minutes to allow the seasoning to penetrate the meat.
Tip 4: Grilling or smoking:
The cooking process is the most crucial aspect of any recipe, and it is vital that you cook Alton Brown's baby back ribs recipe the right way. There are two main methods of cooking ribs: grilling and smoking. Grilling involves cooking ribs directly over high heat, while smoking involves a slow, low heat cooking process using wood chips to create smoke, which imparts a unique flavor to the ribs. Alton Brown's recipe suggests smoking the ribs, which involves cooking the ribs at a low and slow temperature of around 225 degrees Fahrenheit. This should take around 4-6 hours, depending on the size of the ribs. If you choose to grill the ribs, you should cook them on high heat for around 20-30 minutes, turning them occasionally until the internal temperature reaches 165 degrees Fahrenheit.
Tip 5: Basting the ribs:
Basting the ribs is an optional step that can help to keep them moist and add extra flavor. To baste the ribs, use a mixture of apple cider vinegar, Worcestershire sauce, and barbecue sauce. Baste the ribs every hour during the cooking process, making sure to brush the sauce evenly over the meat.
Tip 6: Checking the internal temperature:
To ensure that the ribs are fully cooked and safe to eat, it is essential to check their internal temperature using a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding the bone. The ideal internal temperature for fully cooked ribs is 185-190 degrees Fahrenheit. Once the ribs have reached the desired temperature, remove them from the grill or smoker and let them rest for 10-15 minutes before serving.
Tip 7: Serving the ribs:
Once the ribs are cooked and rested, you can now serve them to your guests. You can serve the ribs whole or cut them into individual servings. Serve them with your favorite sides such as corn on the cob, baked beans, coleslaw, or potato salad. You can also garnish the ribs with fresh herbs, such as parsley or cilantro, for added flavor and presentation.
Conclusion:
Alton Brown's baby back ribs recipe is a mouth-watering dish that is easy to prepare once you know the right techniques. By following the above tips, you can make the perfect baby back ribs that are tender, juicy, and full of flavor. Remember to select the right cut of meat, prepare the ribs correctly, season them evenly, cook them slowly at a low temperature, baste them regularly, check their internal temperature, and serve them with your favorite sides. With proper guidance and practice, you can make Alton Brown's baby back ribs recipe like a pro, leaving your guests craving for more.