Who Loves Ya Baby-Back?

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These are the best oven baked ribs ever. The first time I made them, it took too long to reduce the braising liquid (at the end. Second time, I turned the heat up baby, and it reduced more quickly. AB is the MAN! I wonder if he still eats these on his new diet???

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Another great AB recipe. Meat comes out very tender, with a great taste.

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I agree with some of the other reviewers. Read the recipe thoroughly and read the reviews because I made some changes based on what reviewers said. These ribs came out absolutely perfect and I will definitely be making these again, and this was my first time making ribs!
This did not have a "vinegar" taste like other reviewers complained about (made sure not to confuse vinegar with wine, my sauce thickened nicely (it took about 30 minutes and I added a bit of cornstarch, keep it at a simmer, not a boil and the sugars shouldn't burn unless you cook it too hot or too long, it was not too salty (I did reduce the amount of KOSHER salt by 1tbsp and did not use all of the rub, and the ribs didn't burn under the broiler (they were only in for a few minutes and I left the oven slightly open so I could see when the sugars carmelized.
These were EXCELLENT! YUM!

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I liked the rub, but the sauce did not reduce well.... maybe because it had too much fat from the ribs? I added more brown sugar to the sauce because I prefer a sweeter sauce, but still had to add a thickener (or wait for more than 30 minutes by which time the sugar would be burnt. Hubby liked it. Had a bit of tang with the sweet.

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Easy, delicious and flavorful! I also made a couple of changes to the rub and sauce according to what I had on hand. I reduced the salt in the rub to 1.5 T and did not have the Old Bay or jalapeno seasoning so I used red pepper flakes instead. I also supplemented the glaze with my favorite store bought sauce.

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These are wonderful! I made a couple of changes to the rub and sauce according to what I had on hand. I reduced the salt in the rub to 2 T., and did not have the Old Bay or jalapeno seasoning, so I added dry mustard and Red Pepper flakes instead. I let the ribs sit overnight in the fridge, and cooked these on a gas grill,at 225 degrees for 3 hours. I lost patience with sauce, so I simmered it for 20 minutes or so, then added about 3/4 C. of my favorite bottled BBQ sauce, and heated that through. Follow the video for technique and you won't be sorry!

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Absolutely 5 star. Made this recipe 4 or 5 times and every time it is a show stopper. The ribs fall right off te bone. This is now my tried and true and only recipe for ribs . Thanks for sharing

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When I first made this recipe, I used my girlfriend's Good Eats: The Early Years cookbook and the ribs came out amazing! They were so good I had to make them again. Not having the cookbook, I used the recipe here, assuming all would be good, but to my surprise the ribs turned out salty and with an off flavor. Upon further inspection, I discovered that the almighty 8:3:1 was modified in the cookbook to be a 6:1:1! The recipe in the cookbook is 5-stars, this one only gets 3.5 stars. For all of you who said the ribs turned out salty, try 6 parts brown sugar, one part kosher salt, and one part chili powder. It makes a world of difference.

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I loved it but it could use improvement. First, I used two racks of baby back ribs as the recipe calls for. But I screwed up and used sea salt. I imagine if I'd had kosher salt it would have been less salty. Used a few subs for Old bay and the jalapeno seasoning but i doubt that changed the flavor much. I prepared the ribs on my gas grill (Weber Genesis and braised them in the foil packets over indirect heat at 300 degrees for 2.5 hours. When I took them off they were pretty good looking. Made the sauce with the braising juice but the recipe is not clear on how long it will take to thicken. We really cooked it on high (not simmer and kept stirring for about 15-20 minutes and I added a few drops of BBQ sauce. Turned the heat up high on the Weber, basted those puppies, and let them cook for about 4-5 minutes to caramelize. IT WAS YUMMY!!!

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I was quite disappointed with this recipe. I love Alton Brown, but this recipe wasn't for me. I followed the recipe very closely, as I always do the first time with a new recipe, and still came up with some problems. I couldn't find Old Bay or Jalepeno seasoning so I substituted similar seasonings keeping the same ratio. I found the ribs to be salty, not very tender, and I did not like the sauce. It did NOT thicken for me as it should have (needed cornstarch or flour or something! and was a very small amount of sauce on the ribs. The sauce is NOT a typical barbecue sauce, so if you looking for BBQ ribs, look elsewhere. All in all, we won't make these again, but I won't give up hope with Alton.