who loves ya baby-back?

★★★★★ 1 Review
Donnald07 avatar
By donna morales
from New Orleans, LA

Was looking for a recipe that I could cook my ribs in the oven with and they would still come out so very good as I don't have an outdoor grill. Found this one by Alton Brown and saw that it had over 900, 5 star ratings. FIgured it had to be something really good. So I tried it, and man oh man are they ever good. Can't wait to buy some more ribs to cook this one again.

★★★★★ 1 Review

Ingredients For who loves ya baby-back?

  • 2
    whole slabs pork baby back ribs ( i just used one slab)
  • DRY RUB
  • 8 Tbsp
    light brown sugar, lightly packed
  • 3 Tbsp
    kosher salt
  • 1 Tbsp
    chili powder
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
    jalapeno seasoning (didn't have this so omitted it)
  • 1/2 tsp
    old bay seasoning
  • 1/2 tsp
    rubbed thyme
  • 1/2 tsp
    onion powder
  • BRAISING LIQUID
  • 1 c
    white wine
  • 2 Tbsp
    white wine vinegar
  • 2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    honey
  • clove
    garlic, chopped

How To Make who loves ya baby-back?

  • 1
    Preheat oven to 250º
  • 2
    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. (Left mine in overnight).
  • 3
    In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
  • 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. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. (I left mine for 3 hours as they were pretty meaty)
  • 5
    Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

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