ALTON BROWN'S BABY BACK RIBS

Alton Brown's Baby Back Ribs image

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

Ingredients

2 whole racks of baby-back pork ribs
8 tablespoons light brown sugar, firmly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning salt
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 garlic cloves, chopped

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

*** Explore more Alton Brown's Baby Back Ribs Recipes »

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