Who Loves Ya Baby-Back?

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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.

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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.

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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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I have made these ribs for several years. I sub pineapple juice for the white wine & still use the white wine vinegar. In the summer, instead of broiling them at the end, we toss them on the grill. They always turn out great!

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For oven braised ribs, you really can't go wrong with this recipe. Note: The rub is designed (as stated in the recipe for multiple uses. DO NOT use it all on two racks of ribs. The rack was sweet, delicious, and tender (ohhh sooo tender. After seeing the effect of low-temp slow cook and braising, I followed the same approach with a whole chicken and some of the left over dry rub - Fantastic!

The part that comes up over and over again in the comments is the boiling down of the braising liquids for a glaze. This part confounded me as well. If you are taking the liquids out of the foil wrapped ribs (as it appears in the recipe - I don't see instructions to set aside any portion of the braise, then you end up with grease in the liquid that does not boil down or thicken. It may be me, but this part seems to be a mistake...

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Well I'm going against the trend here. These ribs were the worst I've ever made. And I've done a lot of ribs, almost all on a charcoal grill, all of them good. But due to a broken ankle, I searched for a rib recipe I could do in my kitchen without running (hobbling outside to the grill.
i followed the recipe exactly.
These are NOT barbecue ribs (...not necessarily a negative
The flavor is bland.
At the step where you pour off the liquid and reduce it to a thick (syrupy consistency, I could not get it to thicken. I even poured the liquid into a pan to increase surface area for evaporation. It simmered for 20+ minutes...nothing. Sure..lit redueced i volume, but never thickened. Maybe I had too much "juice" from the ribs that made the volume too much. In any case, this was annoying.
The ribs were not very tender.
I did not notice any saltiness
Anyways...maybe your experience will be better than mine. For me, this recipe was a disappointment.

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The meat is cooked fantastic but the taste is bad. I have tried this receipe a few times and each time the meat has an overpowering tast of the wine, viniger and Worshteschire. Trying it today with just plain water and garlic.

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Not bbq ribs, not even close. Of course AB does not claim they are. For a pale indoor imitation, good enough however. Be sure to use the ingredients - you need a lot of spice to make up for the fact you have no smoke on these ribs.

And if you make these and they are either dry or salty, then you are not following the recipe.

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This was the worst recipe I've ever tried here. It was wayyy too salty. The ribs were dry. And the "braise" never thickened.

Thanks for nothing.

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This is an excellent recipe in every way. I've used it countless times with perfect, consistent results. For someone like myself who lives in a small NYC condo, this method of cooking ribs yields fantastic results.
The spice rub is great and can be used for other things like chicken, shrimp, vegatables, and eggs for example. I have found that for my taste, adding ketchup & a small amount of molasses to the braising liquid when reducing it for the BBQ sauce helps considerably. It will require less reducing which in turn makes it less salty.