Who Loves Ya Baby-Back?

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Alton, I have made these ribs for years and I thank you for this easy recipie that my family has enjoyed for so long. I smoke ribs too, but sometimes for ease and to save time we use this method and it has always been great. The main thing I want to say is the rub is excellent and I have used it ever since you first introduced it, because I am an avid watcher of your shows and they have taught me a great deal over the years. This however is the one thing that I use the most and will use forever.

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I love these ribs. I double both the braising liquid and dry rub and cook just a little longer. I omit the Old Bay and jalapeño seasoning and just add more cayenne and chili powder. Very decadent and rich meal! Goes great with creamed corn.

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I had never steamed ribs before. The method was great. The directions were faulty for me. It never said HOW much of the dry rub to use. Plus, the jalapeno seasoning was impossible to find. So I had to find a way to improvise. The flavor was too spicy for my husband and daughter but my son and I loved the kick. But it was awkward to handle the ribs and getting the braising liquid out. If you need to alter a recipe then it simply isnt worth five stars. If you can follow a recipe clearly and it works well then it deserves those stars. But when you have to pick and choose pieces of a recipe to keep, then it isnt worth all of those stars. I am no food critic or professional chef and I know its not possible to please everyone but when so many people say that they altered it, that cannot be right. My family told me to search for another recipe.

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We love these ribs. I have been making them for years, only altering the recipe slightly. I cook them in the oven most of the time and they are beautiful.

Double the whole recipe even for one slab of ribs. I use 1 tbls salt, 1/2 teas chili powder, 1/8 teas cayenne (despite cutting these down, they are still tangy and spicy. I leave out jalapeno and old bay.

Add 4 tbls BBQ sauce to braising liquid. I add half this liquid and save the rest for the sauce later. Cook ribs 3 and 1/2 hours - they are falling off the bone - so tender!

With 1/2 an hour to go, put remaining braising liquid in pot and BOIL it. At 20 mins, add 2 tbls BBQ sauce. Will go thick and syrupy as it boils down. At 10 mins, add 3/4 of liquid from foil packet and cook further 10 mins. This makes a thick BBQ sauce for dipping. Really good!

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Recipe was pretty good. I would cook the ribs a little longer as I prefer when the meat falls off the bone. Next time I am going to try Tyler Florences recipe to compare the two.

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Great technique in terms of the cooking but I had to change around the braising liquid.
If you are at a higher altitude I would recommend a slightly hotter oven or more braising time... I mean slightly (10-15 degrees for at least 3 hours. Instead of white wine use Shiner Bock beer. Skip the vinegar. I also recommend some liquid smoke for the braising liquid. For heat, add jalapeño, Serrano, and/or Habanero peppers to the braising liquid while being reduced along with some chipotle with adobo sauce. To add some tang I thinly slice some tangerine with peels and it gives it a citrusy hint (don't go overboard with this however. To really finish these off, get a good charcoal grill going with some mesquite wood chips smoking on the coals and broil them briefly after brushing on a healthy coat of the sauce on both sides and turn for even broil. Repeat the coating/broil/turn process 2-3 times. C'est manifique!

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I've made this recipe for my family regularly since it aired years ago. Now, they refuse to eat ribs prepared any other way. The only change I made was in the rub. After all, it's meant to be customizable, right? I usually finish them on the charcoal grill with some smoke chips added for more of a 'grilled/smoked' flavor and a little smoke ring. Watch for overcooking on the grill, though. They even work well in the crock pot. Just toss them under the broiler with the reduced braising liquid on top. Hint: Dont change the brine... the salt is key! If you follow the recipe, you'll find that the sweetened braising liquid reduces any residual saltiness and makes a perfect sauce. I use this same brine for all of my pork. Superior!

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I have used this recipe about six times. When I make these it is usually to entertain. So I make them a day ahead. Once I am done braising them I let them cool for 15 minutes then pour all the braising liquid into a bowl and wrap the ribs up tight with the foil and place them in the fridge over night. The next day all the fat in the liquid is separated this makes it easier to get a lot of the fat out for making the BBQ sauce (it also seems to cut the saltiness. As I heat up my grill on low with two boxes of wood chips in it I start reducing the sauce. I then place the ribs on the top rack of the grill for 7-10 minutes per side (The idea is to give them a nice smoky flavor while heating them up. When they are ready I cut them up put them in a bowl add the sauce and shake. Not only dose this give me the best results I have had with ribs ever it also gives me time with guest that I wouldn't have with tending to ribs all day.

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I thought they were just OK. The dry rub was nice but you're essentially steaming them in the foil... They be much better texture over a grill..

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Killer technique for cooking ribs. Used a dry rub I mix up for pulled pork, which worked well. Could not believe how tender the end product was. For me, I think this is the only way to prepare ribs.