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 225 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 Brock2112
Fort Wayne, IN
on May 15, 2013
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The ribs were done perfectly... however... I used the kosher salt and it still turned out too salty. Cut the salt in half and up the honey!!!! I made this for spare ribs and the salt practically ruined them. I cooked them on the grill for 3 hours at 250 F. perfect texture... wrong flavor.
By kgforce
Tucson, AZ
on May 09, 2013
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HERE'S HOW I MAKE THESE EVEN BETTER...
First off, l must say this is an awesome recipe... Alton is awesome. But when it came time to make them one time, I didn't have all the ingredients, so here's what I did.
No Jalapeño Seasoning? No problem. I used Chipotle Chili Powder (YEAH!!
No White Wine? Got beer? Yep, I just used a bottle of whatever beer I had on hand.
No White Wine Vinegar? Used apple cider vinegar or whatever vinegar we had.
Even though the recipe says it makes several batches of rub... I use it ALL on two racks. I rub it on and leave it overnight in the refrigerator, covered in a dish.
NOTE: I cut the rib racks in half to begin with, because...
The next day, put the ribs in the crock-pot, ribs up. Cook on low for about 5 1/2 hours.
Remove them, slap on my favorite BBQ sauce, then broil for a few minutes in the oven.
Fall off the bone perfection!
Our family and friends are always asking us to make ribs when they come over.
By mmadawi_1203626
cleremont, FL
on April 24, 2013
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PLEASE CHECK THE COOKING TIMES FOR THIS RECIPE. The recipe itself says 2 1/2 hours, the notes in the upper right-hand corner says 3 hours, 25 minutes. One hour makes a BIG difference! I find my ribs need closer to 3 1/2 hours as the notes state.
I preheat my oven to 350 degrees. then immediately reduce it to 250 when I add the ribs. Today I cut both slabs in half and am cooking them in a foil lined roasting pan covering the top with foil before braising.
I have made these ribs many, many times over the years; a favorite birthday dinner for my kids. Since I tweaked the rub and the braising liquid to make it my own; the leftover liquid is way too strong to used reduced as a basting sauce. We just use our favorite bottled sauce. Once tender, I first broil them a little to get the ribs crispy and brown, then add the sauce for the last few minutes. Amazing!
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