Backyard Baby Back Ribs-Alton Brown version...
"Good Eats"...the best cooking show that was on TV. I never missed an episode. I loved the way that AB broke each recipe down to explain why you do what you do for each recipe.
This recipe is simply the best ribs I have ever had! They are quick, easy and the taste is unbelievable!!!!
This video shows how to assemble the ribs... the video also shows how to make Alton's rib rub. It makes a lot. You can use it as a seasoning for other meat recipes.... it's wonderful!
Alton Brown - Baby Back Ribs
After watching this video, you might want to try this wonderful recipe...click on the Backyard Baby Back ribs below...Once you watch one episode of "Good Eats", you'll want to watch many more.
2 whole slabs pork baby back ribs
- This recipe makes several batches of dry rub. If more rub isneeded, it can be extended by any amount, as the ratio of 8:3:1:1 remains the same
8 T light brown sugar, tightly packed
3 T. kosher salt
1 T. 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
This dry rub is excellent. However, if you have a favorite rub, it can be used in place of AB's recipe.
1 cup white wine
2 T. white wine vinegar
2 T. Worcestershire sauce
1 T. honey
2 cloves of garlic
- Preheat oven to 250 degrees.
- 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. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
- Place 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. Braise the ribs in the oven for 2 1/2 hours.
- Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. (Don't walk away from the broiler, the caramelizing is done very quickly) Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
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