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    You are in: Home / Recipes / Alton Brown's Baby Back Ribs Recipe
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    Alton Brown's Baby Back Ribs

    Alton Brown's Baby Back Ribs. Photo by Xexe

    1/2 Photos of Alton Brown's Baby Back Ribs

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 35 mins

    1 hr 10 mins

    3 hrs 25 mins

    Hey Jude's Note:

    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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    Ingredients:

    Yield:

    slabs r ...

    Units: US | Metric

    • 2 whole racks of baby-back pork ribs

    Dry Rub

    Braising Liquid

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Combine all ingredients for the braising liquid and microwave on high for 1 minute.
    4. 4
      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.
    5. 5
      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!).
    6. 6
      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.
    7. 7
      Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
    8. 8
      Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.
    9. 9
      *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.

    Ratings & Reviews:

    • on July 05, 2014

      15

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Alton Brown's Baby Back Ribs

    Serving Size: 1 (2613 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2771.1
     
    Calories from Fat 1580
    57%
    Total Fat 175.5 g
    270%
    Saturated Fat 62.0 g
    310%
    Cholesterol 738.9 mg
    246%
    Sodium 11651.5 mg
    485%
    Total Carbohydrate 73.2 g
    24%
    Dietary Fiber 1.8 g
    7%
    Sugars 65.4 g
    261%
    Protein 205.3 g
    410%

    The following items or measurements are not included:

    jalapeno seasoning salt

    Old Bay Seasoning

    white wine vinegar

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