3 Videos | Photo: Who Loves Ya Baby-Back? Recipe
Ingredients
- 2 whole slabs pork baby back ribs
Dry Rub:
- 8 tablespoons light brown sugar, tightly 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
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed 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
Directions
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.
*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.
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By flashygreg
on February 04, 2012
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Question: are we cooking the ribs at 225 or 250? And, is the cook time in the oven 2 1/2 or 3 hr 25 min? Thanks.
By cvuongjunx_12951278
Sugar Land, TX
on February 04, 2012
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These ribs are delicious. I did make some changes to them. For example, I change the rub to a 6:1:1 ratio and used all of it for the two racks of ribs that I made. I baked them for almost 3 hrs at 250 degrees. As for the sauce, I put it on the stove and cooked it high. As it reduced, I added some ketchup, honey, and a little bit of vinegar to taste. I used the sauce to baste the ribs, and it turn out great!
By SLannom
Va Beach
on January 29, 2012
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I love this recipe, but 2 1/2 hours is never long enough for me to get my ribs tender. I reccomend 3.5 hours in the oven before broiling, otherwise they're tough.
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