The last time we were at the store we picked up some ribs as a special treat. We very rarely buy ribs but occasionally the craving strikes and we give in. When I began looking for a recipe to make the ribs this week, I turned to the Food Network’s site. I knew I’d seen an episode of Good Eats on which Alton Brown made some ribs that looked terrific so I was hoping to find that recipe. Not only did I find the recipe, but I discovered that the recipe had a 5-star rating and had been reviewed by 752 people!! That seems like a pretty sure bet to me!
The recipe is really simple. First, a dry rub is put on the meat and the meat is refrigerated for at least an hour. Then you throw together 5 ingredients which will serve as the braising liquid for the ribs. The braising liquid is poured into the foil packets in which you cook the ribs. Low, slow heat cooks the rib and finally the braising liquid (removed from the foil packets) is reduced and serves as a glaze for the ribs. The reduction of the braising liquid was a bit of a pain for me as it took FOREVER but it was worth it in the end. These ribs are amazing! So tender and flavorful. We’re already looking forward to making them again!
Low and Slow Baby Back Ribs
from Alton Brown (via Food Network)
{Note: this recipe makes more dry rub than you’ll need – save the rest for the next time you want to make ribs!}
2 whole slabs pork baby back ribs
Dry Rub
8 tablespoons packed light brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, minced
Preheat oven to 225 F.
In a small bowl, stir together all of the ingredients for the dry rub. Grab two pieces of aluminum foil, each large enough to wrap one slab of ribs. Place each slab of ribs on a piece of foil, and sprinkle generously with the dry rub (you won’t need all of the rub). Massage the rub into the meat. Wrap the ribs in the foil and refrigerate for at least 1 hour.
Meanwhile, combine all of the braising liquid ingredients in a microwave-safe bowl. Microwave for 1 minute.
Remove the ribs from the refrigerator and place on a baking sheet. Open the end of the foil packet for each slab of ribs and pour half of the braising liquid into each packet. Reseal the foil packets so the ribs and liquid are tightly enclosed. Tilt the baking sheet to distribute the braising liquid evenly in each packet. Transfer to the oven and braise the ribs for about 2 1/2 hours.
Open the end of each foil packet and pour the braising liquid from each into a medium saucepan. Bring to a simmer and cook until the liquid is reduced by half, it should have a thick, syrupy consistency. Brush this glaze onto the ribs and place under your oven’s broiler just until the glaze caramelizes. Slice the ribs into portions and serve.
Alton has some great recipes. His is one of my favorite shows on the food net. These ribs look finger-licking good.
I’ve made Alton’s recipe before — they’re amazing!!!
The ribs look wonderful! Sometimes good things are worth waiting for…
I made ribs this past weekend too. But I love Alton, so will probably have to try these.
your’s look great! so tender.
Tracey, thank you so much for posting this recipe! I was just at the butcher counter yesterday and I was looking at the baby back ribs and wishing that I knew how to handle them. I am definitely going to try this recipe soon. Thanks!!
You know what? I’ve never had ribs. In high school I worked at a job where we had to cook a bunch of ribs every week and it grossed me out.
Your ribs look great though.
Jessica – Part of the reason we buy ribs so infrequently is also because I’m still kind of afraid of them. This recipe is REALLY foolproof though ๐ Let me know if you give it a shot!
Wendy – I know exactly what you mean! I have certain food associations like that too.
those ribs look so good. thanks for sharing ๐
These were super tasty!!!
Tracey, these ribs look incredible. I’m not usually a big ribs-girl, but you’ve passed the craving onto me ๐ Alton Brown always comes through in a pinch, doesn’t he? Great job!
Boy, when that hankering for ribs hits, it really hits hard, doesn’t it? These ribs look amazing; now I’m dying for some. This recipe looks perfect.
Nancy
This looks like a recipe to definitely try! I love baby back ribs and the rub and braising sauce recipe looks like it would be super flavorful….and worth the reduction time! ;o)
I’m the biggest fan of ribs out there. Fantastic.
I’ve been looking for a good rib recipe. This looks fantastic (and your rave reviews have convinced me to bookmark it).