Who Loves Ya Baby-Back?

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Made these for father's day, everyone loved them. Will definitely make this again.
I couldn't find anything that called itself jalapeno seasoning, substituted a cajun seasoning mix. Also used dry vermouth instead of the wine. The recipe made enough rub for 3 slabs.

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I followed the directions exactly except i couldnt find "jalapeno seasoning" anywhere.....i rubbed the ribs with the dry ingriendients, let them sit in the refrigerator for about 1hr 30 min, then proceeded to braise them w/the braising liquid...here's where the trouble started....on the recipe it says in one spot to cook them for 2 1/2 hrs and then at the top of the recipe near the "recipe review" it says to cook them for 3hrs 25 min.....so that yielded some confusion, then when i went to reduce the braising liquid into a thick glaze, it never happend. it stayed as a watery consistency for some reason. Finally at the bottom of the recipe it says

"*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same."

So, i was sort of confused at this point because i was wondering if maybe i used to much of the rub/ braising liquid (even though it seemed like an appropriate amount and that the ribs were over seasoned, if that is even possible. Unfortunately, the ribs did not come out very good, the "thick glaze" was non-existent and the color of the meat looked kind of odd after it was cooked. i want to try making them again but they are kind of expensive... Anyone know what could have went wrong???????

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The ribs were delicious! The meat was tender and fell right off the bone. The flavor was bold with just the right amount of "bite." We marinated the ribs with the dry rub overnight, which may have contributed to the great flavor. Alton Brown rocks!!!!

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The ribs were delicious! The meat was tender and fell right off the bone. The flavor was bold with just the right amount of "bite." We marinated the ribs with the dry rub overnight, which may have contributed to the great flavor. Alton Brown rocks!!!!

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Super recipe for making ribs really, really tender but I am not a huge fan of the flavor. White wine, ceyanne, chile powder????? It didn't taste the best but again they sure were tender. Next time I'll use a traditional BBQ sauce and finish with a few minutes on the grill.

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While visiting my elderly mother, one of my sisters, who cares for our mom, served these wonderful ribs to me, my two teenage boys, and mom. The ribs were delicious and a big hit with the old and the young, and the in between (me. My sons are not only typical teenagers in that they love to eat but they also know their ribs since we live in barbecue-loving Central Texas. After having these braised oven-prepared ribs though I think the grill may go cold for awhile.

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I admit to substituting water for wine because I do not like the taste of wine. It was most execellent. As well it should be given the time it took to prepare - ease aside. I'd like to ask a question of those that stated the receipe was too salty: Did you use kosher salt? I suspect not. Table and kosher salt are not equal in terms of dry volume. A good rule of thumb is one half measure of table salt in place of one measure of kosher.

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My boyfriend and I loved this recipe! The meat was so tender and literally falling off the bones. I also tried this recipe with spare ribs and cooked them for about 4 1/2 hours but they were not as good. I think I'll try doubling the rub next time. Do give these a try! You won't be disappointed.