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 (841)

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?
Jay Marysville , WA 03-18-2010
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Grilled Baby Backs
Rated: 5 stars out of 5

I found that rubbing the Ribs with the basic 8-3-1 parts and "part" of the second 1 part containing sage combined with using... wood chips to SLOWLY grill the ribs works great. I use hickory chips sprinkled over the coals and maintain a 275-300ish temp on my grill for several hours. Doness for me is determined by cracking of the rib meat when the slab is picked up with tongs or fairly easy twisting of the bones (dependent on how done you want the ribs). I do NOT cover my ribs... I will protect from direct heat from the coals if need be though. If done right the taste will bring thoughts of camping and cowboys eating over and open flame. Having used this recipe/method for several year this IS my party food. Never a complaint, just compliments and requests for the recipe.Read more
recipe Who Loves Ya Baby-Back?
cecelia durham, NC 02-25-2010
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The Best!!!!
Rated: 5 stars out of 5

Since finding this recipe a few years ago I have not made ribs any other way. They are so good! I also keep a jar of the... rub in my pantry and use it on other cuts of pork. Thanks A.B. You are my favorite .Read more
recipe Who Loves Ya Baby-Back?
BONNIE Chevy Chase, MD 02-23-2010
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Disappointing
Rated: 1 stars out of 5

My ribs were not tender, did not "fall off the bone". Was disappointed in the sauce. Will not repeat
recipe Who Loves Ya Baby-Back?
Jon Madison, WI 02-22-2010
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Fantastic Recipe!
Rated: 5 stars out of 5

Ive made this dish about 4 times and it IS excellent....except for the SALT. I recommend only adding 2 teaspoons.
recipe Who Loves Ya Baby-Back?
Rachel Bethesda, MD 02-20-2010
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Good but recipe is lacking some information
Rated: 4 stars out of 5

I read a number of comments below so here are mine: 1) The recipe says it makes more than one quantity of rub. I wish it... specified exactly how much to rub on each rack. However, I knew I should not use it all up, so I did not. My container of Emeril's Rib Rub said to use 1/3 cup on each rack, which seemed like good guidance. 2) In general, when a recipe says kosher salt, use what it says. I'm sure it will be salty if you use table salt and the entire amount of rub. 3) You can double up two sheets of foil, about 2' long each, on top of each other to substitute for heavy duty foil. 4) Use an instant read thermometer to ensure that the ribs are cooked, since reviews indicate that 2.5 hours may OR MAY NOT be enough. For us, with two small racks, it was. 5) Allow at least 10-15 minutes to reduce the sauce. The recipe should have been more specific. Be careful not to overdo it, however - I read some reviews saying it took 40-60 minutes, and that would have been way to much for us, using medium-high heat. As it was, after 15 minutes or so, it thickened up to be almost like caramel, and was too thick to even put in a bowl with the ribs. 6) We didn't use jalapeno spice - couldn't find it and am not a big spice person. The recipe was plenty spicy without it, but not uncomfortably so. Read more
recipe Who Loves Ya Baby-Back?
salvatore Livonia, MI 02-16-2010
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BEST EVER RIBS
Rated: 5 stars out of 5

Sorry it took me 4 years (and god knows how many times I've used this recipe) to express my thanks for making me the "The Dad... Rib God" of BBQ Ribs. I am also sorry for taking full credit for this best ever rib recipe. I have however, make arrangements in my will that: a) Let it be known that Alton Brown created the Best Ever Rib recipe and deserves fill credit and b) To receive inheritance, my family must watch all 10 years of Good Eats. Thanks again. Read more