ALTON BROWNS RIBS

ALTON BROWNS RIBS image

Categories Pork

Number Of Ingredients 28

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Ingredients

Alton Brown's Ribs
Source: Recipe*zaar
4 hours 35 minutes
2 whole pork baby-back racks of ribs
Dry Rub
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
Braising Liquid
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
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.

Steps:

Alton Brown's Ribs Source: Recipe*zaar 4 hours 35 minutes 2 whole pork baby-back racks of ribs Dry Rub 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 Braising Liquid 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped 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.