Backyard Baby Back Ribs

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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!

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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.

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Best ribs I have ever eaten!

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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.

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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!

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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

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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.

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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.

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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.

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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.