Who Loves Ya Baby-Back?

Recipe courtesy Alton Brown

Show: Good EatsEpisode: A Rib For All Seasons

Rated: 5 stars out of 5Rate itRead users' reviews (834)

Cook Time:
3 hr 25 min
Level:
Intermediate
Yield:
2 slabs ribs

Times:

Prep: 1 hr 10 min
Inactive Prep: --
Cook: 3 hr 25 min
Total:: 4 hr 35 min

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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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Comments & Reviews

recipe Who Loves Ya Baby-Back?
JOHN BROOKLYN, NY 01-30-2010
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good eats
Rated: 5 stars out of 5

like most Good Eats methods, this one is superb. Challenges I've encountered making these ribs: 1. Cooking time. The... comment about how important using an oven thermometer is (her oven was 50 degrees off!) helps explain why I've had difficulty finding the correct amount of time to cook the ribs in my own. 2. Spillage. Heavy duty foil is a must, otherwise the bones on the edge of the ribs tear through the foil. I make pillows out of foil to put under the edges of the ribs inside of the pouches. 3. Reduction. Bah, humbug!Read more
recipe Who Loves Ya Baby-Back?
Lauren Dublin, CA 01-23-2010
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A great alternative to the usual over-sauced ribs
Rated: 5 stars out of 5

My husband and I love ribs, but often the sauces from the store are so thick and sweet that you don't taste the meat at all. ... Alton's recipe is the perfect balance of flavor, a little sweet and a little tangy, and reducing the juices from the ribs into a glaze still gives the sticky finger food delicousness that you want from ribs. Can't wait to make these again!Read more
recipe Who Loves Ya Baby-Back?
Freya Linden, NC 01-19-2010
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First Rib Cookin' Experience
Rated: 5 stars out of 5

Thank you, Alton. I feel like an old pro, even though I've never cooked ribs before! They turned out perfect! I'm actually... learning to cook by watching your show - not just learning recipes,but the science lessons really help cement the knowledge. Thanks again & keep it up!Read more
recipe Who Loves Ya Baby-Back?
Imahn Manchester, NH 01-18-2010
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Really good ribs!
Rated: 5 stars out of 5

The dry rub and braising liquid are delicious. It's been mentioned but make sure you're using kosher salt instead of table... salt if you're following the 8:3:1+1 ratios (cut it to 2 tbsp if you dont have kosher). One thing I did find though was that if your ribs are decently meaty its going to take much longer than 2.5 hours (plan on 3.5+), while some less meaty ribs will do fine with just the 2.5. As far as I can tell, as long as their is enough braising liquid in the pouches its hard to really overcook them. Better to be patient and have the meat really melt in your mouth in my opinion!Read more
recipe Who Loves Ya Baby-Back?
Jason Stephens City, VA 01-14-2010
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Ribs anytime? Awesome!
Rated: 5 stars out of 5

I love ribs, but living in an apartment meant I had to eat out for them and that can get expensive when I crave them. I had... tried to cook ribs in the oven before but they never tasted exactly right when I compare them to the restaurant. The method Mr.Brown had lad out works so well, and it is so simple I'm surprised I didn't think to do it this way myself! They are so tasty and the recipe is very easy to tweak towards my personal taste. I know I'm not going out for ribs for a good long while, now that I can make that same great taste at home. Thanks a bunch Mr.Brown and to the Food Network chefs!Read more
recipe Who Loves Ya Baby-Back?
John Spokane, WA 01-10-2010
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Oh so Good
Rated: 5 stars out of 5

Always Barbaque the Ribs, This was the first time baking them, Let me tell you, I'll Be doing the Recipe again Soon. They... were so Tasty, And the meat came right off the bone. Read more