The Whole Wheat

I have to admit that I love baby back ribs! They are so tender and flavorful – really hard to beat. When I saw them on Saturday I realized that
a. I hadn’t made ribs in ages, and
b. ribs are a perfect Super Bowl food!

So ribs were purchased and brought home. This is my favorite rib recipe and I have never been disapointed. Alton Brown is a personal favorite of mine so I’m glad this recipe is his. Directly from the Food Network (note, this recipe is slightly different than the one he includes in I’m Just Here for the Food: Version 2.0 – I prefer this recipe though the one in the book is very similar)… Who Loves Ya Baby-Back?
Recipe courtesy Alton Brown

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 tablespoons light brown sugar, tightly packed
• 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, chopped

Preheat oven to 250 degrees.

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. (Kathy’s note: I refrigerated these over night with the rub on them)

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. (Kathy’s note: as you can see I do both in one large foil packet) Braise the ribs in the oven for 2 1/2 hours.

(Kathy’s note: the ribs are so tender after being braised they are nearly falling off the bones. And don’t freak out – the liquid you see is the braising liquid, not fat!)

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.

*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.

Recipe Summary
Prep Time: 1 hour 10 minutes
Cook Time: 3 hours 25 minutes
Yield: 2 slabs ribs