WHO LOVES YA BABY-BACK?

Source: Alton Brown on Food TV

Serves: 2 slabs ribs

Ingredients:

Quantity

Description

2

whole slabs pork baby back ribs

 

Dry Rub:

8 Tbs.

light brown sugar, tightly packed

3 Tbs.

kosher salt

1 Tbs.

chili powder

1/2 Tsp.

ground black pepper

1/2 Tsp.

cayenne pepper

1/2 Tsp.

jalapeno seasoning

1/2 Tsp.

Old Bay Seasoning

1/2 Tsp.

rubbed thyme

1/2 Tsp.

onion powder

 

Braising Liquid:

1 cup

white wine

2 Tbs.

white wine vinegar

2 Tbs.

Worcestershire sauce

1 Tbs.

honey

2

cloves garlic, chopped

  1. Preheat oven to 250 degrees.
  2. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Enclose each slab in its own aluminum foil envelope by folding the foil around the meat and folding over the edges, leave room for the addition of the braising liquid.
  3. Refrigerate the ribs for a minimum of 1 hour.
  4. In a microwave safe container, combine all ingredients for the braising liquid. Cook for 1 minute.
  5. When you are ready to braise the ribs. Place the foil packs containing the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid.
  6. Braise the ribs in the oven for 2 1/2 hours.
  7. Drain the braising liquid from the aluminum envelopes into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency.
  8. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly.
  9. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
  10. *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.