Who Loves Ya Baby-Back?

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I enjoyed the method of baking the Ribs, along with the dry rub used on them. How ever the amount of the white wine, with the white wine vinegar, left an over bearing taste of wine. Also the time it took to cook down the liquid after the baking time took to long, if your in a hurry. So I took BBQ sauce and brused on the top of the Ribs and placed them under the broiler. Boy O Boy was that Tasty! Robin Mi. I

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I enjoyed the method of baking the Ribs, along with the dry rub used on them. How ever the amount of the white wine, with the white wine vinegar, left an over bearing taste of wine. Also the time it took to cook down the liquid after the baking time took to long, if your in a hurry. So I took BBQ sauce and brused on the top of the Ribs and placed them under the broiler. Boy O Boy was that Tasty! Robin Mi. I

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Marinated the ribs in the dry rub overnight. Braised them for exactly 2 1/2 hours as directed and they were tender and delicious. Thanks, AB!

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The ribs were tender and tangy. Makes my life easier.

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The ribs were very tender but rather bland.

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The ribs were very tender but rather bland.

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This was by far better than any restaurant I've ever been to.

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Made these over the 4th. Needed something that I could cook, unattended. These are delicious. Comments, based on other reviews.

Jalapeno seasoning can be found at Penzeys (.com I substituted adobo seasoning, because that was in my cupboard.

Not too salty IF you use kosher salt.

The glaze develops just fine if 1 you remove the fat first (I used a gravy separator and 2 you bring it to a boil, reduce to a low boil for about 20 - 25 minutes. Bubbles will be foamy when its ready.

Like others, I finished it on the grill.

The recipe neglects to note the need to remove the membrane from the bottom of the ribs. (Lift it up with a sharp knife, grab hold and pull.

I would place the ribs directly on a cookie sheet and cover tightly with foil next time to avoid the risk of holes and leakage of the cooking liquid.

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This was the first time I've ever cooked ribs! They were fantastic; I'm usually not a rib fan but my boyfriend had to pry me away from the plate! I did substitute some fresh-squeezed apricot juice for the wine because 1 I'm not old enough to buy wine and 2 I used beef ribs, and I figured applejuice or cider was a pork thing. It was great! I think the thickness of the juice made it reduce really fast for me.

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Great Ribs...Made them for a cookout and everyone raved about them. Used my own rub instead with about 12 ingredients.