Who Loves Ya Baby-Back?

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Just made these yesterday and they came out perfect!!!! Bought the ribs from Costco and they were very meaty!! My husband and his friends ate them up while watching football. Gonna make ribs like this all the time now and I will start braising meats/poultry more often! Love your show Alton!

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This is a fantastic recipe... With a few modifications.

First, do everything as listed, but skip the step of using the braising liquid as the sauce. Also, lower the temperature to 200 and cook for 7 hours. Then pull out of the oven, open up the packets, dump out the sauce, and throw the racks on a hot grill for 10 minutes to the point that you get a nice char and the meat pulls back on the rib a half inch. In the last 3-5 minutes Baste with a brown sugar-based sweet sauce. I do this recipe as described for tailgating and have been told these are the best ribs they have ever prepared.

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I watched this episode, so I knew how much rub to put on. I too found the braising liquid to be more on the bitter side due to the wine. The ribs themselves came out tender, but as one suggssted, I will substitute apple juice and chicken broth in place of the wine....i still love ya AB

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I was thrilled to try this 5 star pork for my husband, and since I do not eat pork I followed this recipe to the TEE! but was not able to taste it myself. My husband said it was so salty he couldn't eat it. He also said he would never throw food away, and he highly considered it with this recipe. Instead, he soaked them in water to try and pull off some of the salt. He said even if it wasn't that salty, the flavor of the pork was lost. I was dumbfounded! Just after coming back to rate it I read some of the other reviews, and apparently I had used all of the rub for a 1/2 pig worth of ribs. So my fault I guess. Wont be using this recipe again.

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Alton's fail safe recipes have become staples/bases in my house. His recipes take the long approach, but always worth it in the end. The reason; he wants you to understand all of the techniques behind it...a learning experience. As an Executive chef for over 15 years, I still learn from Mr.Brown. When I cook Alton's stuff for the first time, I follow it to the tee. However, the result here is inedible-chewy, boiled-like rib, that tastes like white wine (explains the comments about rancid flavor. Needs to be cooked longer and the liquid needs adjusted. Recommendation: Omit the wine and use a 50:50 mix of apple juice and chicken stock. Cook them 3.5 hours instead of 2.5 hours. The result: more tender rib and the liquid will have evaporated enough to impart good flavor and reduction of "glaze" will actually work as intended. Do everything else as instructed. Rub?...just evenly cover both sides well with the rub of your choice.

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I wish the recipe was a bit clearer regarding how much rub to put on the meat. I did not read the part about the rub being for many batches. It says to put on a generous amount of rub, and I used the entire amount. It was too salt for my liking but it was due to my error. Wish I had read the reviews prior to making the ribs.

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the worst- but was it me? the meat tasted rancid and tough. the dogs wouldn't eat them. It might be me but I followed the recipe to the tee.

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This is a great way to do ribs! I've done it with my own rub as well, so if you don't like the spice profile of Alton's rub, use what you like.

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The dry rub worked perfectly for me! After 2 1/2 hours, the ribs were very tender. For some reason, the reduction didn't work as well as it did in the video. I simply used a store bought BBQ sauce before placing the ribs under the broiler. My husband wiped them clean off the bone!!!

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The BEST recipie for making ribs at home... follow the ratio and you're set,... even if only serving 2, the recipie comes out fantastic ... OMG... sooooo goood!!!!