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Backyard Baby Back Ribs Recipe

Backyard Baby Back Ribs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (88)

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Average Rating:

Total Reviews: 88

Showing 51-60 of 88

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  • on July 05, 2010

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    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!

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  • on June 23, 2010

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    I liked the recipe it was amazing

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  • on June 21, 2010

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    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

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  • on June 20, 2010

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    ...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.

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  • on June 05, 2010

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    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

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  • on June 05, 2010

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    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.

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  • on May 31, 2010

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    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.

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  • on May 07, 2010

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    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!!

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  • on April 04, 2010

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    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!

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  • on March 23, 2010

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    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.

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