Backyard Baby Back Ribs

Total Time:
18 hr 40 min
Prep:
30 min
Inactive:
16 hr
Cook:
2 hr 10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
  • Kosher salt
  • 6 tablespoons Rub Number Nine, recipe follows
  • 1/2 cup orange juice (not fresh squeezed)
  • 1/2 cup margarita mix
  • 1/3 cup honey
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon espresso powder or instant coffee powder
  • 1/8 teaspoon cayenne pepper
  • Rub Number Nine:
  • 1 1/4 cups dark brown sugar
  • 3/4 cup chili powder
  • 1/4 cup garlic powder
  • 2 tablespoons ground thyme
  • 1 tablespoon cayenne pepper
  • 1 tablespoon allspice
Directions
Watch how to make this recipe

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.

Rub Number Nine:

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


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4.7 108
Delicious but cooking time was well short for fall off the bone ribs. I tried the recipe again and it took 4 hours! item not reviewed by moderator and published
I made these last night. 5 slabs, doubled the recipe for the rub and sauce. I baked them for 45 mins at 350F and 90 mins at 300F. The sauce didn't reduce enough after 30 minutes and dinner was ready so I thickened it with one T of cornstarch. It is my favorite ribs recipe yet. Very flavorful and very tender. Five slabs should have fed 10 people. I should have cooked more. item not reviewed by moderator and published
Best ribs ever! I would say my only issue was that they were so tender they were hard to BBQ. I had my doubts about the sauce after reading some of the reviews, but we all felt that it enhanced the flavor. We felt the Sweet Baby Ray's was good but Alton's was better. I will never make ribs any other way! Thanks Alton! item not reviewed by moderator and published
Not bad. item not reviewed by moderator and published
Flavor was good, but these were some of the toughest ribs I have ever eaten. Followed recipe and used high quality ribs. Very disappointing item not reviewed by moderator and published
I thought I did pretty good at cooking ribs until I cooked this recipe. Now I cook great ribs. This recipe is worth the time. These are the best ribs I have ever had. item not reviewed by moderator and published
This recipe is the first I've ever tried to make ribs myself. But, I'm a restaurant rib connoisseur! The dry rub backed by the margarita-espresso mix marinade made for a really unique glaze! ! So unlike traditional "BBQ sauce." I loved the results and can't wait to try this rub and marinade on other meats! item not reviewed by moderator and published
This is almost the same recipe that Alton uses for his "you has your back, baby" babyback ribs.. the difference being the OJ and the Margarita mix. His other recipe has you marinate and rub the same way (aside from the slightly varied ingredients)...but the ribs are only cooked for 2 hours in the oven, opened up and broiled under the broiler for last few minutes of cooking. There is none of this 8 hours in the fridge. When I want ribs... I want them NOW! :) But Alton, your "who has your back,baby back ribs are the best ever!!! (well my version is at least!) item not reviewed by moderator and published
Amazing!!!!! my new go to Ribs recipe and I have made a lot of ribs! I followed Alton's recipe in his first book more than this one. I kept pretty close to the written recipe. I was using a full rack of ribs, so I did braise at 350 for 1 hour and 250 for 2 hours. I cut them in ribs of 2 before putting on the grill and they were practically falling off the bone. Grilled on med low heat for about 30 min and the glaze thickened nicely. Delicious!!!!!! item not reviewed by moderator and published
Full of flavor! Best riibs I've ever eaten. Much better than any restaurant ribs! item not reviewed by moderator and published
Fantastic!! item not reviewed by moderator and published
The Party loved them. You will be satisfied as long as you can get the ribs from your guests! I would say they are my second favorite rib. This recipe is great if you don't have a smoker or a lot of time to get things done. I followed previous reviewers KNIFE SKILLS suggestion, but I found that they were TOO falling off the bone when it came to finish them on the grill. I'll try 1/2hr@350 & 2hr@250 next time to see how that turns out item not reviewed by moderator and published
I have made these ribs several times with absolute success each time. I decided to enter my company ribs contest with this recipe...and won first place - didn't share my secret either. ; Thanks Alton, it was worth 50 bucks! item not reviewed by moderator and published
I've used this recipe multiple times, I omitt the sauce, these ribs don't need it!! item not reviewed by moderator and published
I made these for the first time two weeks ago and my wife declared them the best ribs I've ever made. Actually, the best ribs she's ever had! I did not use Alton's sauce but opted for Sweet Baby Ray's sauce, like others. But the ribs themselves were saturated with the taste of the rub and citrus, and were really delicious. I'm making them again tomorrow for a BBQ with friends. item not reviewed by moderator and published
This recipe was a success. My family loves these ribs. I have saved this one to make again and again. Thank you : item not reviewed by moderator and published
Great ribs and the party. Everyone loved it! Only change I made was using apple cider vinegar instead of orange juice. I am sharing this recipe to my friends! item not reviewed by moderator and published
best ribs ever! I did use about twice the rub. Everyone loved them. If you have young ones or those with sensitive stomachs, better make a different recipe for the weak! item not reviewed by moderator and published
Delicious ribs! Like the others, I used the rub and sweet baby ray's BBQ sauce to glaze the ribs. I made margarita mix using the epicurious recipe, unfortunately realizing afterwards that the mix recipe had too much sugar. Even so, these were the best ribs we've ever made at home - be sure to use the best spices you can afford. The ribs needed almost 3hrs at 250 to be falling off the bone. Without the glaze these are the third best dry rub ribs - first place belonging to the rendezvous, second place going to corky's, both in Memphis. item not reviewed by moderator and published
I have used this recipe several times and have tweaked it so it works for us, so hope this helps the skeptics out there. The first time we made them, we followed the recipe exactly. The ribs were tender and moist but we did not care for the sauce at all! It was not what we consider to be a good "barbeque" taste. So the next time we made them, we only used the rub (which is DIVINE! and followed the instructions for everything except the sauce. Instead, we used Sweet Baby Ray's barbeque sauce, which is one we personally like. The proof was in the rave reviews that we received. Every bite was gone and we were asked for the recipe by several friends! item not reviewed by moderator and published
I have made these several times, however I have added a couple twists. First, from the refrigerator, I finish them in a smoker (apple or hickory wood instead of the grill. Also, I reduce the sauce by about half to give it a thicker consistency and a more concentrated taste. I have people regularly asking when I will make them again. The sauce is a little sweet, but the cayenne (and a little extra of that gives it at nice kick. I give it high reviews! item not reviewed by moderator and published
No clue why this recipe has so many great reviews, the sauce comes out way too sweet. This was even from using a low sugar orange juice.... :( item not reviewed by moderator and published
Not "elbow lickin good," as Paula would say. I expected the rub and the citrus juices to impart a nice flavor but the ribs seemed quite bland. In the amount of time it took to prepare these I could have smoked them and it would have made a world of difference. item not reviewed by moderator and published
Wonderful! item not reviewed by moderator and published
These are the best ribs ever! They are really easy but do require a bit of planning as you need to start them the night before. The sauce and rub is to die for!! Once you make them it will most definatelty be your go-to recipe! It was nice because all of the ingredients were on-hand (except the margarita mix. I looked up a homemade mix on-line which was super easy: just sugar water and lemon/lime. Thanks Alton!!! item not reviewed by moderator and published
While it was "a process" spanning several days, this dish was well worth the time put into it. Best BBQ sauce recipe I've ever made. Thanks to Alton! item not reviewed by moderator and published
Unbelievable taste, textures and flavors. We made these ribs numerous times and the only thing that I do different is I double the sauce because it is sooooo good. One of the best recipes out there. Love you Alton. item not reviewed by moderator and published
This was soooo delicious....the rub was so good that I started using it on london broils. If I told my family I was making ribs they were screaming,"The ones with that rub? Please????" If I made these ribs every night in the summer, my family's bellies would have been satisfied. item not reviewed by moderator and published
Very tasty and Alton made it so easy for me... Family loved it.. item not reviewed by moderator and published
Best ribs I ever made. I tweaked the recipe a bit using bourbon instead of margarita mix then making a few minor changes to the glaze. I was very skeptical at first smelling all that chili powder during the braising (not a chili powder fan but in the end I could hardly pick out the chili flavor as I was eating the best ribs ever. Thanks Alton!!! item not reviewed by moderator and published
I made these exactly as the recipe directed with one exception - I didn't have time to cool the braising liquid before making the sauce. The ribs were delicious - tender and flavorful. The sauce was amazing. My dinner guests raved!! item not reviewed by moderator and published
Alton Brown NEVER fails. I cooked the ribs at 350 for 1 hour, then dropped the oven to 250 for 2 hours... by the time I was flipping them on the grill... The meat could barely stay on the bone... So delicious! And the sauce is the perfect balance of sweet and tangy! I added a shot of apple cider vinegar to the sauce as well. Best ribs I ever had. My husband said they better than you get at a BBQ joint!! item not reviewed by moderator and published
The recipe is very easy and very tasty! The ribs end up having a nice bark on the outside after getting them off of the grill. Had to reduce the glaze a bit longer than 10 minutes but its because I like it a little thicker more like a BBQ sauce. item not reviewed by moderator and published
So after seeing the show with this recipe I just had to try it. Though my ex-wife was afraid I burn down the house by leaving the ribs in the oven for such a long time. I dropped the ribs in the oven just before I went to work and when I came home, the house smelled absolutely great! Low and slow is the key and the way I figure it, if a little is good, a lot should be fantastic. And it was, The ribs fell of the bone, the sauce was great though I need to try it again since I believe I made it too strong. But it will be fun to keep trying again. See the show, follow the extra tips Alton left behind in the show that are no covered in the recipe. and enjoy! item not reviewed by moderator and published
Very tender, meat pulls off the bone, lots of flavor, best recipe I've tried so far. Regarding the braising time: I braised 3 full slabs for 1 hour @ 350 F and 1 1/2 hours @ 250 F. The thinner ribs were actually a little overcooked, but the thick ribs were just right. (Good thing I checked the ribs at the 2 1/2 hour mark. Your mileage may vary. When the meat starts to pull off the bone, it's ready to finish on the grill. Next time, I'll try cooking for 1 hour @ 350 F & 1 hour @ 250 F. item not reviewed by moderator and published
Best ribs I have ever eaten! item not reviewed by moderator and published
First time rib maker. They turned out extremely tender and delicious but the BBQ sauce was a little sweet for my taste. Overall great recipe, will definitely make in the future with some tweaks to the sauce. item not reviewed by moderator and published
My husband and I have never been fans of ribs in general. However, Alton just made rib-lovers of us. These are the most flavorful, tender, easy to cook ribs I've ever come across. They are better than any I have ever eaten, even at restaurants that specialize in ribs. I'm cooking them for my son and daughter-in-law, who own a restaurant, next month when they come to visit. Way to Go, Alton! item not reviewed by moderator and published
great ribs! I did make them a little differently than the recipe (because I didn't pay attention to begin with: ribs overnight in beer; only a couple hours in the fridge with the rub; I used a large foil lined pan instead of indivdual packets and it worked very well. 2 hours at 250 and 1 hour at 350 ( really thick meaty ribs. Grilled per the recipe and glazed with the sauce on the grill. My new go to for ribs item not reviewed by moderator and published
The rub was great. I needed to roast 3 racks for a longer period of time, so would suggest 2 hours at 325, then check for tenderness. item not reviewed by moderator and published
I've made this recipie twice and will make it again! It's a crowd pleaser! I follow it exactly except I use all OJ instead of OJ and margarita mix, and they've been fall off the bone perfect. I also really cook down the sauce so it's thick and finger licking good. item not reviewed by moderator and published
Impressed the entire party - my friends think I am grill master. I used the 350+250(2) hr. method and the ribs were incredible. The only 'problem' I encountered was the rack was hard to grill because the meet kept falling off the bone. Quite a good problem to have : ) I also added bourbon to the glaze. My mouth is watering already. item not reviewed by moderator and published
The flavor of the ribs was great...they were not the "fall off the bone" as I thought they would be, but tender. I cooked them for 3 hours at 250 and they needed another hour at least. I did use baby back ribs as well. item not reviewed by moderator and published
Completely perfect. I subbed apple juice for the orange juice because I was out of OJ. I baked at 350 for one hour and then decreased to 250 for 2 hours as suggested by a previous commenter and the ribs were perfectly juicy and falling off the bone. mmmmmmm. item not reviewed by moderator and published
This recipe is in Alton's first book ("I'm only here for the food". Note that the cooking time needs modification! Braise at 350° for one hour and drop oven temp to 250° for 2 hours. This assures "fall off the bone" tenderness. You can also pressure cook for 1 hour. The overnight cooling after cooking isn't necessary but makes the glazing much easier. The meat is very delicate otherwise. A quick grilling , 5 minutes a side over a charcoal fire, with sauce, produces as good a rib as you will ever taste. I served this to a huge family gathering (I didn't know half the people and could have been elected Pope as a result. One of the best recipes in my repertoire. Correct the braise time and make it! item not reviewed by moderator and published
My family loves these ribs! Never any leftovers. I've made them as written and they are fabulous. I have also made them and used store bought bbq sauce and they are tasty as well. item not reviewed by moderator and published
I use "Rub Number Nine" a lot! Love it! item not reviewed by moderator and published
A+, Alton Brown. best ribs ever taste and is so....................so good. Followed exactly the same and will do it again. item not reviewed by moderator and published
recipe was fantabulous. i cut the racks in half. added extra spices. i let them rest for 2 days. instead of brown suger i used splenda brown sugar. left them in over for 2.5 hours and used my own glaze consisting of apple cider vinegar ketchup molasses w sauce splenda brown sugar s+p garlic powder red pepper honey and a splach of liquid smoke. immediatly grilled them after the oven and wow perfect! item not reviewed by moderator and published
I love Alton, and LOVE this recipe! The braising liquid is great, and it's honestly fine without it too (have made it both ways when I'm out of white wine). I get a REALLY good cut of baby backs and lap this up with anyone that is around to help me eat them. Instead of broiling mine, I put on my homemade sauce and place them on the grill turning them every 10 minutes for another 25-30min. I'm dying to try Michael Chicarello's version soon! item not reviewed by moderator and published
This recipe is great, I have made it a couple of times. Last time, however, I was missing some of the ingredients so instead of the orange juice and drink mix, I used apple cider and a broken up cinnamon stick. Once on the grill I just used Bullseye barbecue sauce. They were really good as well. Thinks method of cooking ribs is so much better than boiling them. item not reviewed by moderator and published
this recipe came out great! I just made a little change with the margarita mix. I instead used a dominican brevage called "Mamajuana" it's a blend of dominican Rhum (brugal), honey, and a mix of a closely guarded secret combination of herbs, leaves, roots, bark and spices. item not reviewed by moderator and published
I have made several rib recipes (even Alton's others) before, and this one was the tastiest and easiest of his. The meat was tender and pulled easily off the bone, and with 1/8 extra cayenne in the sauce and cutting the ribs at the end into 1 rib portions for more sauce coverage.... perfect. Honestly, worth the effort. item not reviewed by moderator and published
Oh my goodness, and I do mean GOODNESS. These ribs rocked the house and they were fairly easy too. My husband was very pleased with the results. Thank you Alton Brown for being such a GENIUS!! item not reviewed by moderator and published
Best Ribs I have ever had.... and easy! item not reviewed by moderator and published
tastes great and is worth the work. Not your ordinary rib! item not reviewed by moderator and published
These are the best baby back ribs Ive had in my entire life. No person OR restaurant has ever put such delicate time and attention to detail in such worthwhile indulgence that I couldnt believe my own hands had produced! I cooked for 2.5 hrs and 4got the cofee but followed everything else to the core and wow.. there just wasnt enough before everybody devoured them! Next time Im doubling the batch! item not reviewed by moderator and published
Cooked in oven 2.5 hours by accident....worked out great. These ribs were super tender and very tasty. item not reviewed by moderator and published
I'm not actually a fan of ribs in general, but I was asked to make some for a BBQ. This recipe sounded great - plus most of the ingredients are things I always have - so I gave it a try. They were AWESOME! Great flavor, not too much work and they seriously fell off the bone. Only thing I left out was the coffee because I didn't have it. I will use this recipe from now on whenever I make ribs. item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
I've cooked these ribs at least 6 times and they are awesome! I add some of the rub to a store purchased BBQ sauce to finish them off on the barbeque. The ribs are tender, fall off the bone. And not too hot, salty or sweet. Just perfect! item not reviewed by moderator and published
you know, ribs are kind of laborious, but i found this recipe to be extremely rewarding. perhaps it's more about patience than elbow grease. the flavor profiles were unlike any other rib recipe i've tasted before. the allspice is a refreshing change, and i will now ALWAYS bake and grill my ribs before serving. i left them on the grill a bit longer than recommended, but that low/slow heat caramelized the rub beautifully. alton knows what he's doing, that's for sure. item not reviewed by moderator and published
1st time for us making ribs... We followed other reveiwers suggestions and increased the temp to 260, left them in the oven an hour longer, and used Sweet Baby Rays in the glaze instead of the honey, etc. called for in the recipe... Made gobs of sauce. Very excellent ribs! Well worth the wait. We also couldn't find two racks at 4 1/2 pounds-ours totalled 6. We used a little extra rub to account for that. These were zingy but not too hot for the kids. Have plenty of napkins on hand-we even put out finger bowls! Deliciously messy! item not reviewed by moderator and published
This is a wonderful recipe. The worst part was there will not be any left over for lunch tomorrow. item not reviewed by moderator and published
I tried Alton's recipe for the first time and made only a few modifications. The results were awesome. I cooked them a little longer than recommended since I've had bad luck with other recipes that didn't quite get them done. I figured that a little more braising couldn't hurt. It didn't. I'm one who doesn't care for vinegar based bar-b-que sauces, so Alton's was on the money. We absolutely loved this sauce. I can't wait to do them again. item not reviewed by moderator and published
I made these and they were incredible! Instead of making the BBQ sauce from scratch, I combined the cooked orange juice and margaretta mix in a pot with Sweet Baby Rays BBQ sauce. This was AWESOME! Great rub with a great kick! Highly recommended! Thanks Alton! item not reviewed by moderator and published
These turned out great. Flavor is amazing, they are moist and fall apart. The rub is great on chicken too! This will be my "go to recipe" for ribs, brisket, chicken from now on. Way to go Alton! item not reviewed by moderator and published
We made these ribs for company and they were absolutely delicious. The recipe for the rub makes a lot, so were were able to use it several times. Best rib recipe we've ever tried. item not reviewed by moderator and published
I really try to follow the recipe to the letter on first attempt however,after reading the other reviews - and with my two racks of baby backs totaling 5.5# I increased the oven time to 3 hours. Additionally, it took about 20 minutes for my liquid to reduce to what I would call a glaze. I did have 2 cups remaining after removing fat layer. Otherwise by the book. Results were fantastic. I really wanted to make this work as my daughter is having her 16th birthday soon and with this recipe I can make in advance and just warm through at party. Even at 3 hours cooking this is not fall off the bone - better cause it's more like competition ribs moist but just enough resistance to leave bite marks. I am so pleased....thanks AB. item not reviewed by moderator and published
Thank you, Alton. These were the best ribs I've ever fixed, bar none. I come from Illinois where most of us know how to grill/barbeque. These were better than most I've tasted. I followed the recipe to the letter, no playing around and messing things up. item not reviewed by moderator and published
My first attempt at Baby Back Ribs and everyone loved them. I was a bit surprised at how terrific the glaze was. I used an Extra Meaty rib and increased the braise time by on hour. It worked out nicely, I think I may even braise a bit longer nexttime if I use th extra meaty again. Thanks again Alton for another great recipe! item not reviewed by moderator and published
I liked the recipe it was amazing item not reviewed by moderator and published
wow wow wow. An ABOSOLUTE MUST TRY!!! The meat was crazy tender and the sauce was better than anything I have had at any fancy restaurant. It was a HUGE hit and people were begging for the recipe. Seriously guys, TRY THIS TODAY!!! Some may find the two day process annoying, but I love to cook so I enjoyed the process! I did cook them in the braise just a little longer, but that is because I had more than 2 racks, so I had to adjust for my situation. AMAZING AMAZING AMAZING Thanks AB, you made me a hero for my Father and Grandfather this Fathers Day item not reviewed by moderator and published
...but needed to be cooked slower and lower, I think. The ribs (baby back pork) were very tasty but were a bit tough - and I cooked exactly to the recipe. I think if I had cooked the ribs for at least 1 or 1.5 hours longer at a lower temperature, they wouldn't have been so tough. They definitely were not 'fall off the bone' but my friends enjoyed them all the same. Very tasty. item not reviewed by moderator and published
Could you please send me the recipe for the chickpea, olive oil, olive recipe that accompanied this segment, I was distracted and missed the ingredients. I could not find it while viewing the rib recipe on line item not reviewed by moderator and published
I have been making these ribs for years. It's in one of Alton Brown's cookbooks. They are easy to make and they get eaten up instantly. I have made them for many family occasions. I'm always asked to make them. The glaze is awesome with just enough heat. item not reviewed by moderator and published
Alton Brown has never failed me with a recipe; this is no exception. I questioned the ingredients, but after following this recipe step for step, I believe these were some of the tastiest, most tender ribs I've ever eaten! My husband is normally not a rib-eater and he commented how amazingly delicious they were. He even used some of the leftover sauce the next day with his chicken he enjoyed it so much! In my opinion, Alton is a genius. item not reviewed by moderator and published
I love Alton and have used lots of his recipes. These ribs were definitely worth the whole cooking process. As Alton would say "your patience will be rewarded" and it was indeed!! item not reviewed by moderator and published
I made these for our Easter dinner today and they have the best flavor ever. I did make 2 tweeks myself. I was out of allspice so I used apple pie spice. And mixed OJ with last bit of bbq sauce in a bottle. Other then those 2 tweeks I followed the recipe to the T. I would recommend this recipe to everyone! Thanks Alton you Rock, I love watching your shows...thnks for teaching us new and great things! item not reviewed by moderator and published
We were given a few slabs of ribs and it was up to me to figure out how to cook them. So I gave this a try. It is very easy, just requires a bit of planning and plenty of inactive time. Followed this pretty much to the letter. I thought the meat came out just a bit chewier than I would have liked. Next time I'm going to bake for maybe 30 min longer. The grilling also takes a very close eye. I'm not a huge fan of char and these char quickly. Overall great starter recipe. I'll save 5 stars for the kind of recipe that wins a cook off. item not reviewed by moderator and published
perfectly moist and just the right amount of crunch on the outside. item not reviewed by moderator and published
I've always been a traditionalist, spend 6 hours smoking ribs, finish in oven, etc, always got mixed results. Alton's recipe is easy, foolproof, and delicious. I've never had more tender ribs, and the glaze is fantastic! item not reviewed by moderator and published
Saw the recipe on TV just before my birhday. My wife says"make yourself something for your birthday" Tried the recipe and fell in love. Since then I have made about 15 racks. Went over to my brothers house and he said "The ONLY wayto cook ribs is on a BBQ." Made him a rack and he changed his tune.Try these and your tongue will be slapping your face trying to get more. item not reviewed by moderator and published
These ribs were WONDERFUL - Ribs are my son's favorite food and he said "they rocked" !!! In fact I'm in the process of making them again as I type this. Thanks Again - item not reviewed by moderator and published
It may take two days to make this rib recipe if followed to the letter, but it was well worth it. I made these for a 4th of July cookout, and guests were asking when they could come back for more. I did not stray from the recipe as written and would not change a thing for future cookouts! A great recipe! item not reviewed by moderator and published
I was a little overwhelmed at first as i had to cook 4 full racks at a total of almost 15lbs. Slow and low. In fact, i cooked the ribs for approx 3-1/2 hrs at 250 degrees. Then i unwrapped the ribs and left them in the oven in a disposible roasting tray for another three hours... they were perfect!!!! I blasted them on the grill w/ the sauce and it was great. Everyone raved. item not reviewed by moderator and published
This was the first time I had ever cooked ribs of any sort because I am so intimidated by them. I was thrilled with the outcome from this recipe. At first, I was disappointed when they were not pulling apart after 2 hours but then I realized that the recipe called for two racks that were a total of 4 1/2 pounds and I was cooking 2 racks that were a total of 6 1/2 pounds. I left them in the oven another hour and they were wonderful. I did not put them and the drippings in the refrigerator as the recipe states. After draining the drippings out of the foil, I immediately cooked it down into a glaze. Instead of finishing them off on the grill, I basted the ribs while they were still hot and put them under the broiler until the glaze was brown and bubbly. DELICIOUS. I highly recommend this recipe and I will be using it again. item not reviewed by moderator and published
I have never been successful with ribs on the grill so I bought a smoker...gave it away at the beginning of spring. This is the only recipe I will use from now on...absolutely delicious! Whenever I want to know the RIGHT way to make a recipe I always turn to Alton...the man has done his homework! Love Ina too... item not reviewed by moderator and published
First time I ever made ribs. These were wonderful. I made them for a Father's Day dinner. My dad doesn't care for spicy food and these were just perfect... sweet, tangy and sticky, but not too hot. If you like 'em spicy you could add some more heat to the rub. I will definately make these again. Thanks Alton. item not reviewed by moderator and published
Have fun eating it! item not reviewed by moderator and published
We made this last weekend and they were a big hit - absolutely no left overs. We did the rub put in in the refrigerator for a few hours then we cooked in the oven at 260 for 2 1/2 hours and then shut the oven off and let it sit in the oven for another 30 minutes - like Warren in San Diego suggested. We did't put them back in the refrigerator because we didn't have another 8 hours to wait. So, we put on the grill with our favorite BBQ Sauce and they were fantastic - yes, they did just fall off the bone. Will defintely make again. item not reviewed by moderator and published
My husband has eaten and loved Kansas City ribs for years and he admitted that these were better! I will add that I used 1/2 cup of coke cola in one batch and 1/2 a cup of bourbon in the other. Both were fantastic. I poured the bourbon rack into the sauce recipe with 1 TBSP liquid smoke and I omitted the honey. The meat was PERFECT. Use what ever sauce (bottled or home made) you choose...don't judge this without sauce!!! item not reviewed by moderator and published
OOOOOOOOOOOOOOOHHHHHH WEEEE, THE BEST...all my friends loved them. This recipe is a keeper, first time I've ever cooked Baby Back Ribs and it was so easy and the best part it was oh so good...Thanks Alton Brown, again another winner. Sharon in Mystic, CT item not reviewed by moderator and published
It baffles me to hear "Fall off the Bone" then see the person take the bone to their lips to remove the meat from the rib. Fall off the Bone has always meant to remove the bone with your fingers and place the bone away to the another location such as the side of the dinner place or into a bone bowl. Can you explain my disbelief when numerous chefs use the term Fall off the Bone? Ron Anderson item not reviewed by moderator and published
We did the St. Louis Ribs (because we had seen that show) on this recipe and it turned out great! Thanks Alton, Luv U Man! item not reviewed by moderator and published
I was shocked I would not be a fan of this, but even all time marinating it did not hold any flavor. Also you either have to leave it in the oven for 3 hours, or bump up the temperature. Thank god I had two bottles of JD Spicy BBQ sauce or the troops would have been really upset. item not reviewed by moderator and published
My husband smokes his ribs for several hours and they turn out great. I decided to try my own (Alton's with a twist) recipe while my hubby was cleaning his shop. I used a combination of Bad Byron's Rub and a pork rub from a road stand in North Carolina. I used trimmed spareribs instead of baby backs. I didn't do the overnight thing with the rub. Just in the frig for 4-5 hrs. Baked 2 racks for 2 hours 15 min. at 260 degrees. I turned off the oven and let them sit for another 30-40 min. Then I poured off the juice into a bowl and added some to a favorite bbq sauce. Grilled them for 10-15 minutes and lightly drizzled the sauce over them. My husband enjoyed them 'ALMOST' as much as his own. Thanks for the ease of rib making. Moist and delicious! Cathy San Diego, CA item not reviewed by moderator and published
These are a good comprimise between oven baked or country ribs, which my wife likes and the Memphis style that I like. The meat was so juicy, I kept checking to see that it was fully cooked. I agree with the comments about the glaze being underwhelming. Lots of strong flavors in there that just get lost. Next time I'm adding 45 minutes to the oven time & grilling over indirect heat with a smokebox of apple wood chips & trying a different sauce. item not reviewed by moderator and published
The cooking method and the rub was good. My ribs were tender, juicy and moist. I thought the glaze was very bland, I have used sauce from a bottle that has better flavor. Easy to prepare and cook, I will just try a different sauce next time. item not reviewed by moderator and published
This recipe is great! My wife told me that it would be a waste to make both racks because she thought we wouldn't eat them. She was right about us not eating them all... the first night. We had them for dinner the next night and a late night snack too! She even ran out to the store to buy more ribs so i could make it again! I think the first comment labeled "NASTY" was referring to Altons other rib recipe, Who Loves Ya Baby Back? http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html item not reviewed by moderator and published
This is NYC type ribs. Not actual BBQ. Whoever heard of putting ribs back in the fridge after starting to cook them.? item not reviewed by moderator and published

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Have a Backyard BBQ