I don't know if I mentioned, but I currently own a whole lotta baby backs right now. Fourteen to be exact. Some may call it weird, I call it being prepared.
And I've also mentioned my hubby has a tried and true rib marinade that is just perfect. But when one has a surplus of ribs, it's time to experiment.
So I decided to give Alton Brown's recipe a try.
We always do our ribs on the grill, but these are braised in the oven after a dry rub is applied, and the ribs are sealed up in foil packet with some liquid.
My favorite part about this recipe is how they are placed under the broiler and the glaze gets all caramelized and wonderful.
- 2 whole slabs pork baby back ribs
- 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
- 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.
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.
recipe from food network
Also, announcing the winner of my cookbook giveaway, is Cristine, of Cooking with Cristine. She answered that her favorite dish to take to a potluck is a trifle. So I'm wondering if she could come to my next work potluck :)
Stay tuned for more cookbook/cooking magazine giveaways to come!