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 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.
*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 SLannom
Va Beach
on January 29, 2012
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I love this recipe, but 2 1/2 hours is never long enough for me to get my ribs tender. I reccomend 3.5 hours in the oven before broiling, otherwise they're tough.
By Annapolis Chef
annapolis, MD
on January 14, 2012
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Very good! For those who question the salt...KOSHER! Table salt is like 3 times more salt than kosher salt and every chef uses kosher unless they call for different. Also, if you buy cryo-vac ribs from a major brand assume they are already very salted/brinded, read label ~ and omit most of the salt. I think more chefs should call that out because I see it in many ratings on the site - "too salty".
Otherwise this was easy and wonderful. I also used balsamic vinegar in a smaller amount and left them in for 3 hours.
By ghaedeigh
on January 08, 2012
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OMG!!! This was easy, straight forward and absolutely scrumptious! I will never make ribs any other way again. Highly recommend. These are off the hook!
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