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Who Loves You Baby Back Ribs




Source of Recipe


Terri B.


List of Ingredients




2 racks (approx. 7 bones each) baby back ribs

RUB
1/2 cup 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 (haven't been able to find this)
1/2 teaspoon Old Bay seasoning (since I didn't have the item above, I added an add'l 1/2 t of this)
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

COOKING LIQUID
1 cup apple juice (I think he used wine, but I went with this instead)
2 tablespoons white wine vinegar
2 tablespoons worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Recipe



1. Combine all rub ingredients (this will make enough rub to do several racks of ribs; just keep the extra in the fridge). Place each rack of ribs on piece of heavy-duty foil, shiny side down. Sprinkle each side generously with rub. Pat into meat. Seal foil into packets, tightly sealing one end and leaving one end easy to open, Refrigerate for at least 1 hour (I do mine overnight).

2. Preheat oven to 250.

3. In a microwave safe container (I used my 2-cup glass measure), combine cooking liquid ingredients. Microwave on high for 1 minute.

4. Place foil wrapped ribs on baking sheet. DO NOT REMOVE FOIL YET!!! Open one end of foil on each slab (this is why I told you to leave an easy-open end). Divide cooking liquid evenly between packets and reseal TIGHTLY. Tilt baking sheet to spread cooking liquid evenly in each packet. Bake at 250 for 2 1/2 hours.

5. Transfer liquid from packets to medium saucepan (easy way: just stab the packets and let it flow. If you want to be neat and unfold an end, then you'll have to wait for them to cool a bit). Bring to a smimmer and reduce by half (I did mine at a rolling boil and reduced it to about 1/3) or until the consistency of a thick syrup (have never gotten there)

AB's #6. Brush glaze onto ribs. Place under broiler just until glaze is caramelized slightly. Cut into serving pieces and toss with remaining glaze.

TB's #6. Add whatever BBQ sauce you like or have on hand (this time I used a mix of Sweet Baby Ray's Original, Sweet Baby Ray's Hickory Smoke and Brown Sugar, and Cattlemen's Honey) with the reduced liquid. Brush onto ribs (both sides). Place under broiler or on hot grill (be sure to remove the foil if you go with the grill) until sauce is slightly caramelized. Serve with additional sauce on side.