Prep 1 hr 10 mins
Cook 3 hrs 25 mins
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.
- 2 whole racks of baby-back pork ribs
- 8 tablespoons light brown sugar, firmly 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 salt
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 garlic cloves, chopped
- 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.
First let me say, I am a Hugh Alton B fan. Now let me say anyone who says this recipe was good, didn't actually try it. I followed exactly and the ribs were almost too salty to eat. Also the cooking time was an hour short. NOT GOOD!
You can never go wrong with AB. <br/><br/>For those who thought it was too salty...please note that the original recipe at food network states "This recipe makes several batches of dry rub...", which is something that was not included in the recipe on this site.
I reviewed this recipe once but it disappeared. My only issue was getting the glazing liquid to reduce and thicken. The first time I made the ribs I gave up on the glaze and used Sweet Baby Rays. The second time after heating and stirring for almost 2 hours, I dissolved 2 tsps. of corn starch in a little cold water than added in to the glaze. I thickened up to a very nice consistency in about 30 seconds.