Saturday, May 1, 2010

Alton Brown's Baby Backs & da Winner


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.


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

Directions

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!

18 comments:

Sinful Southern Sweets said...

These look great!! I usually do grilled ribs too, but you can't beat how tender those oven ribs are. They literally fall off the bone. Great recipe!

lostpastremembered said...

Great recipe for those of us who don't have a grill or a yard. Love the combination of slow wet roast and broil... they look perfect!

Chris said...

Good job. I like to get mine tender but not where they "fall off the bone". I like them to pull cleanly from the bone with each bite.

nazarina said...

Wow, I showed my husband your dry rub, and now he wants to make these.LOL! Do I know or do I know how to get him to cook? LOL!Your pictures look so juicy and that "messy" kind of enjoyment!

Leslie said...

That is a heck of a lot of ribs!!!
Looks delish!

Mary said...

The rub looks fantastic and must be tried. I envy you your rib surplus :-). The finished ribs look wonderful. I hope you are having a great day. Blessings...Mary

Cristine said...

I'm so excited I won!

The ribs look great! I have about 6 racks of ribs in the freezer... might be time to experiment, too!

Autumn said...

This look amazing...I'm off to show my husband this recipe. He loves ribs and is definitely going to want to try this!

Kim said...

Lucky you....14 slabs of ribs ;D Can you believe that we've never grilled ribs? I've always followed a recipe similar to Alton's (which looks awesome) and braised them in the oven. Definitely going to have to break out my grill and give that a try. Looking forward to seeing more rib recipes!

♥Sugar♥Plum♥Fairy♥ said...

These look so so os deliciousa....

Congrats to the giveaway winner:-)))

Arent giveaways fun????

Am also here to tell u something interesting!!!
SUper giveaway at this link...psst psst, am sure u love LE CRUESET ,dont ya?
Well its jus one of the goodies u can chose:-))))

http://brightmorningstarsfoodie.blogspot.com/2010/04/my-1st-sunshine-giveaway-thanxxx-aton.html

tina said...

Thank you so much for visiting my blog! These ribs so very good, love the presentation....I'm drooling for a plate!

5 Star Foodie said...

Mmm... those ribs sure look terrific!

Ma What's 4 dinner said...

Oh oh oh...I LOVE LOVE LOVE ribs! I'm totally going to try these.

Love the Nai hao kai lan. That show drive me bonkers though the kids love it.

Thanks for swinging by and making my SITS day so wonderful. Your time and words mean the world to me.

Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

The Blonde Duck said...

You can never go wrong with Alton Brown!

The Japanese Redneck said...

Those are fantastic looking!

Congrats to the winner.

Alexis AKA MOM said...

Sounds like a GREAT rub :)

Spryte said...

I love Alton's Rib Rub! We use it all the time! Definitely checking out your hubby's marinade!!

Ingrid said...

I made this recipe for Mother's Day with my honey. We cooked ours on the grill following the directions as best we could. We liked them but they aren't our very fave. What did you think?
~ingrid