Monday, October 15, 2012

Recipe: Baby Back Ribs

DSC00705I’m a big baby back rib fan. BIG. HUGE! And we are BBQ lovers in general around here. So when I see a brisket or a rump roast or a rack of ribs on sale, I try to snag them up. The catch of the day was baby backs. Yum! I’ve tried a few recipes now, and so far my favorite was good ol’ TyFlo’s that I shared with you last year. It was time to try something a little different. How about Alton Brown’s Who Loves Ya Baby-Back? Sure! And I love a chance to make a rub, wet or dry, and make extra to use for something random later when a boring old chicken breast needs a little pizzazz.

I will forewarn you that this recipe is only time consuming because of the cooking time. Ribs are best when cooked low and slow. However, that’s the only time consuming part. The time spent actually touching the food is very minimal. This is a great Sunday dinner meal where you can just hang out at home, watching a little footyball and wandering into the kitchen every hour or so to move something & you’re done. These are my favorite kind of recipes! Low maintenance and minimal dishes! Score!

Oh, and this recipe has an inadvertent Heather twist because I didn’t have the jalapeno seasoning for the dry rub. It’s still just as tasty, and probably took out some of the spicy factor by omitting the jalapeno seasoning… which is good when you cook like me – One meal for the whole family.

Alton Brown’s Who Loves Ya Baby-Back? Ribs

with a Heather Twist

2 slabs of baby back ribs

DSC00697Dry Rub Ingredients
8 tablespoons 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 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 225 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. In a microwavable container, combine all ingredients for the DSC00702braising 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 DSC00708consistency. 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.

That’s it! Slice them up and serve! Can you see how excited this crazy dude is to eat? And as you can see, I made my life even easier by making Kraft Mac n’ Cheese spirals as a side. Delicious Lazy Sunday dinner… Check!


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