Who Loves Ya Baby-Back? by Alton Brown
By
Dee Stillwell
@LILLYDEE
1
I saw an Alton Brown segment, "Who loves you Baby Back?" on Food Network about 6 yrs ago. They looked so good, I knew I had to make them. I have adjusted the recipe to suit our tastes, more brown sugar, less salt, etc. The braising liquid has amazing flavor when it cooks with the ribs and mingles with the rub. After reducing, it turns into a delicious sauce for your ribs. If smoking the ribs, just use your favorite bbq sauce and baste the ribs with sauce the last hour or so.
These ribs can be made in the oven as the recipe states..on the grill or in a smoker. Enjoy!
These ribs can be made in the oven as the recipe states..on the grill or in a smoker. Enjoy!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Smoke
Ingredients
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RIB RUB
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1 1/2 cbrown sugar, firmly packed
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1 1/2 Tbspseasoning salt
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1 Tbspchili powder
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1/2 - 1 tspcayenne pepper, your preference for heat
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1 tspold bay seasoning
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1 tspgarlic powder
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1 tsponion powder
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1/2 tspthyme, dried
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1/2 tspblack pepper
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BRAISING LIQUID
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1 cwhite wine
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2 Tbspwhite wine vinegar
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1 Tbspworcestershire sauce
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2 Tbsphoney
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3 clovegarlic, minced
How to Make Who Loves Ya Baby-Back? by Alton Brown
- 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
- Alton Brown sez, "This recipe makes several batches of dry rub"...I say "I tripled his amount of brown sugar and kept the spices about the same amounts, except less salt." I like to use alot of rub on my ribs.
- These ribs are amazing made in the oven, but if I do, I always grill them off the last 20-30 minutes to caramelize the sauce onto them.
Since buying a smoker last year, we smoke them for about 7 hrs. When smoking them, I don't make the braising liquid. I just baste them with sauce the last hour or so with a favorite bbq sauce.
