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!
By Tracey
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!}
Ingredients:
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
Directions:
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.
