Best Who Loves Ya Baby Back Recipes

WHO LOVES YA BABY-BACK?

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.

WHO LOVES YA BABY-BACK?

Steps:

• 1. Preheat oven to 250º
• 2. 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. (Left mine in overnight).
• 3. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
• 4. 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. (I left mine for 3 hours as they were pretty meaty)
• 5. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes. 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 BABY BACK RIBS

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.

WHO LOVES YA BABY-BACK? BY ALTON BROWN

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.