Best Alton Browns Ribs Are Now My Ribs Recipes
WHO LOVES YA BABY-BACK?
On Good Eats, Alton Brown's Who Loves Ya Baby-Back recipe for ribs starts with a flavorful dry rub of brown sugar, chili powder and other spices.
Provided by Alton Brown
Categories main-dish
Time 4h35m
Yield 2 slabs ribs
Number Of Ingredients 15
Steps:
- 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.
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.
BARBECUE ST. LOUIS PORK RIBS
Provided by Alton Brown
Time 6h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set a smoker to 225 degrees F.
- Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
- Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
- Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
- Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
- Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.
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.
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
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
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Alton Brown is a popular celebrity chef and television personality who has made a name for himself in the culinary industry. One of his most famous dishes is his ribs recipe, which has gained a loyal following of fans who swear by the recipe. These ribs are now referred to as "Alton Brown's Ribs" by those who have tried and loved the recipe.
The Secret to Alton Brown's Ribs
One of the reasons why Alton Brown's ribs have become so popular is because of the unique cooking method he uses. Rather than boiling or steaming the ribs first, he smokes them low and slow for several hours. This method infuses the meat with a rich, smoky flavor, and makes it incredibly tender and juicy.The Ingredients
To make Alton Brown's ribs recipe, you will need several key ingredients. First and foremost, you need a rack of pork ribs. Alton Brown recommends using baby back ribs because they are smaller and easier to handle, but you can use any type of pork ribs you prefer. In addition to the ribs, you will need a dry rub to season the meat. Alton Brown's dry rub recipe consists of kosher salt, paprika, garlic powder, onion powder, chili powder, and brown sugar. You will also need some apple juice, apple cider vinegar, and honey to create the "mop" sauce that is used to baste the meat while it cooks. Finally, you will need a smoker or grill to cook the ribs. Alton Brown recommends using a charcoal smoker, but you can also use a gas smoker or a grill with a smoker box.The Preparation
Before you can start cooking the ribs, you need to prepare them properly. First, remove the membrane that covers the underside of the ribs. This can be done by using a knife to loosen the membrane at one end of the rack, then grabbing it with a paper towel and pulling it off. Next, apply the dry rub to the ribs. Make sure to coat both sides of the meat evenly, rubbing the spices into the meat with your fingers. Once the ribs are seasoned, it's time to start cooking. Preheat your smoker or grill to a temperature of 225°F to 250°F. You want to maintain this temperature throughout the cooking process, so it's important to monitor the heat carefully.The Cooking Process
Place the ribs on the smoker or grill with the bone side down. Close the lid and let the ribs cook for 3 to 4 hours. Every hour, open the lid and baste the ribs with the mop sauce. This will keep the meat moist and flavorful. After 3 to 4 hours, check the internal temperature of the meat using a meat thermometer. Pork ribs are done when the internal temperature reaches 195°F to 203°F. If the ribs aren't done yet, continue cooking and basting until they reach the desired temperature. Once the ribs are done, remove them from the smoker or grill and let them rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat, making it even more tender and juicy.The Final Result
When you slice into Alton Brown's ribs, you will be rewarded with tender, juicy meat that is bursting with flavor. The smoky aroma of the meat is irresistible, and the dry rub adds just the right amount of spice and sweetness to the dish. If you want to take your ribs to the next level, you can also try adding a glaze or barbecue sauce to the meat during the last 30 minutes of cooking. This will create a sticky, sweet coating on the ribs that is sure to please.Conclusion
Alton Brown's ribs recipe has become a classic dish for a reason. The unique cooking method and flavorful dry rub create a dish that is unmatched in taste and tenderness. Whether you're serving these ribs to a crowd at a backyard barbecue, or simply enjoying them with your family at home, they are sure to become a beloved favorite.
Alton Brown is a famous American TV personality and chef, known for his culinary expertise and unique style of preparing food. His recipe for ribs has become popular with many food lovers, and today, many people use Alton Brown's ribs recipe to prepare delicious and mouth-watering ribs. However, to get the best results from the recipe, it is essential to follow a few tips and tricks that will help you to create ribs that are just as good as Alton Brown's.