Who Loves Ya Baby-Back?
Source of Recipe
Alton Brown
List of Ingredients
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.Recipe
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. Slice each slab into 2 rib bone portions. Place the
remaining hot glaze into a bowl and toss the rib portions in the glaze.
*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.
Yield: 2 slabs ribs
|
|
member logon
