Alton Brown's Baby Back Ribs

"I tried this slightly different way of cooking ribs when rain washed out our BBQ. We couldn't believe how tender and tasty these turned out and the method is quite easy as well."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Xexe383 photo by Xexe383
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
4hrs 35mins
Ingredients:
15
Yields:
2 slabs ribs
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ingredients

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directions

  • In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
  • Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
  • Combine all ingredients for the braising liquid and 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; close the end of the packet and tilt it around to evenly distribute the liquid.
  • Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
  • Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
  • Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
  • Slice each slab into 2 rib bone portions; place 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.

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Reviews

  1. I have made this recipe now probably 10 times - I braise them the full 2-1/2 hours - the rub is too salty for us though so I half the amount of salt but we like it really slathered up with the rub....ribs are so tender & delicious w/this recipe!
     
  2. I've used this recipe a couple of times, each time finishing them on the grill. Each time they have turned out excellent. Quicker than slow cooking on the BBQ, cleaner than pre-boiling, and gave better results than both methods (for me at least). Only problem is the ribs are so good, it took me a week to work off the excess calories!
     
  3. Great recipe. I came across this same recipe by Brown on the Food Network web site. I finish cooking the ribs on the grill rather using the broiler--my wife would kill me if I got her oven dirty ;o).
     
  4. These ribs are awesome! I've made them several times and they're definitely a family favorite!
     
  5. These are literally the best ribs I've ever made in my oven. The rub was amazing, the basting liquid gave them so much flavor and they were don't within 2 hours. They were so tender, falling right off the bone. Make them, you won't regret it!
     
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Tweaks

  1. 1 tbsp of salt, we put 2 tbsps in and it was crazy salty, I can't imagine what 3 tbsp would be like. The ribs were great though
     
  2. My tweak was a small reduction in salt.
     
  3. Used Red wine, Apple Cider vinegar, Maple Syrup instead of White wine, White wine vinegar and Honey. It makes a more robust sauce, and seem to reduce better
     
  4. I am very conflicted about this recipe. On the one hand, the ribs turned out to be the most tender I've ever made, without being TOO tender.... just perfect really. On the other hand, the BBQ glaze was problematic from the very beginning. When I read the reviews here complaining about the glaze, I went to the food network website and looked up the same recipe. The reviewers there had the same issues with the sauce as well! Ultimately, I decided to use half the amount of dry rub. Once the ribs were done cooking, I drained the foil and got my liquid out and it was almost half oil. I had to skim it for a long time before the glaze even started to reduce, and by that time everyone was hungry and the ribs were getting cold so I glazed them with bottled BBQ sauce instead. I still kept an eye on the reducing sauce while we were eating though, and added a small can of tomato paste. Once the glaze was ready (after everyone finished eating), it was indeed a bit on the salty side- but not unbearably so, at least for me. I can't imagine how salty it would've been if I had used all the dry rub! We ate the leftover ribs the next day with the homemade BBQ sauce and even used it for dipping dinner rolls into. I have to say, if it wasn't so salty it would'be been the best BBQ sauce I've ever had. If you're making the glaze, do what I did and use half the amount of dry rub, skim the oil off the surface of the sauce and add an 8oz can of tomato paste. It will still be quite salty though, and will take very long to reduce.
     
  5. I've made this recipe with baby backs once. This recipe is the recipe that made my teetotaling great aunt (now deceased) go out and buy wine so that she could make her own! Hands down, this is my favorite AB recipe. This is my go-to BBQ rub, although I usually substitute the jalepeno seasoning for paprika. I have used the rub successfully on chicken, ribs, pork chops, steak. I like to let it "relax" on the meat for a few hours up to overnight before cooking the meat.
     

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