Who Loves Ya Baby-Back?

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AB, This one's a keeper. If someone was standing next to me when I ate these they would have been slapped! These are excellent! Those who reported it being to salty probably didn't taste the braising liquid before thay put it on the ribs. It WAS very salty so I used my favorite BBQ sauce instead. However, the ribs them selves with out the sauce were not salty at all. If others think that it was maybe they used table salt instead of kosher salt.

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This is a great cooking method, and the rub is just delicious. I love it on pork chops, too. Tender, juicy ribs. Thanks, Alton!

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absolutely amazing! NO oen is ever dissappointed with this recipie

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this was a major hit here over Memorial Day weekend. It was hot here, so to not heat up the kitchen, we cooked it all outside - braising on the gas grill instead of the oven, and did the broiling on the Big Green Egg.

I was in a hurry the night before, so I used, dare I say it - Emeril's Essence - instead of Alton's dry rub - I already had a double batch made. Rubbed the ribs down, wrapped them in foil and let them sit in the frig over night.

I didn't have any honey so used brown sugar in the braising liquid - and a half cup of left over coffee for some reason.

After braising, we pulled the liquid for reduction - I had about a 1/4 cup of leftover Oink, Moo, Cluck sauce (recipe on this site - excellent that I added to the braising liquid before reduction.

I used some mesquite chips during the broiling phase on the Egg to add a slight hint of smokiness to the final product.

All in all, another great technique from Alton - thanks Alton!!

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Super recipe. For those of you who have trouble thickening the sauce, use a shallow, non-teflon coated pan. Do not cover, and go high heat. Add 1/2 cup ketchup to thicken, sweeten and add a nice color. Agree it's a great step to skim the fat from the top as it bubbles and simmers down.

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Great recipe, great flavor, just cut down on the salt

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I've Made this on multiple times for parties, dinners, family, and friends and every time I made it I liked it more and more. I give this recipe two thumbs up :D

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This is the second recipe I have tried from Alton (1st being marinated fajitas which were AMAZING!. I threw a party with a bunch of my friends and knew that Alton would have the perfect Baby Back Rib Recipe. Instead of making this delicious dish in the oven, I opted to throw it on the pit using an aluminum pan and aluminum foil to cook it in. The jalapeno seasoning was hard to find so I decided to scratch it. The Braising Liquid was key to the flavor of these great ribs. I slow cooked the ribs around 175 constantly recycling the Braising Liquid. After the heat cooked the ribs, I seared them for that great barbecue look. Like a couple of the others, I was unable to get the Braise to thicken into that great glaze. Instead, after cutting them, I rolled them around in the remaining Braise allowing them to soak up the remaining flavor to these great ribs. I have to admit, I could not stop eating them!

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Good solid recipe by Alton. The ribs were perfectly cooked. I was never able to get the glaze to become thick even after 15 to 20 minutes of it reducing.

I am a long time barbeque rib eater so this recipe was a bit of a departure for me. It was worth trying but as a matter of taste, i will stick with good ol' fashioned bbque sauce.

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Very easy way to do ribs. I rubbed mine the night before and let them marinate in the fridge. Like many people, I didn't have jalapeno seasoning, but I just used red pepper flakes that I ground in a spice grinder. I also used toasted onion powder(Penzey's instead of regular, and beer for the braising liquid to sub the wine. However, I did think they were a tad salty(but the boyfriend didn't. I think I'd cut the kosher from 3T to 2T next time for the rub. I"ll be making these again, for sure!