- Level: Intermediate
- Total: 4 hr 35 min
- Prep: 1 hr 10 min
- Cook: 3 hr 25 min
- Yield: 2 slabs ribs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 347
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 26 g
- Cholesterol
- 92 mg
- Sodium
- 377 mg
- Level: Intermediate
- Total: 4 hr 35 min
- Prep: 1 hr 10 min
- Cook: 3 hr 25 min
- Yield: 2 slabs ribs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 347
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 26 g
- Cholesterol
- 92 mg
- Sodium
- 377 mg
Ingredients
Dry Rub:
Braising Liquid:
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.
Cook’s Note
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.
My Private Notes
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Recipe Review Highlights
The ribs turned out incredibly tender and flavorful, with a unique combination of spices that left a satisfying taste. The dry rub was a standout, and the braising technique ensured the meat fell off the bone.
Many people found success by substituting ingredients like apple juice for white wine, using beer instead, and omitting the jalapeno seasoning. Reducing the salt in the rub was also common to suit personal tastes.
This recipe has been a hit for special occasions and gatherings, often used for summer cookouts or as a staple for family barbecues and indoor braising during winter.
