Alton Brown's baby back ribs are a delicious and flavorful dish that is perfect for any occasion. Whether you are cooking for a party or just for your family, these ribs are sure to be a hit. With their tender meat and smoky flavor, they are a classic dish that everyone will enjoy.
Here are our top 3 tried and tested recipes!
BACKYARD BABY BACK RIBS
Steps:
- Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
- The next day, heat the oven to 250 degrees F.
- Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
- The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
- Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
- Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
- Yield: about 2 1/2 cups
ALTON BROWN'S BABY BACK RIBS
I tried this slightly different way of cooking ribs when rain washed out our BBQ. We couldn't believe how tender and tasty these turned out and the method is quite easy as well.
Provided by Hey Jude
Categories Pork
Time 4h35m
Yield 2 slabs ribs
Number Of Ingredients 15
Steps:
- In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
- Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
- Combine all ingredients for the braising liquid and 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; close the end of the packet and tilt it around to evenly distribute the liquid.
- Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
- Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
- Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
- Slice each slab into 2 rib bone portions; place 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.
Nutrition Facts : Calories 2771.2, Fat 175.6, SaturatedFat 62.1, Cholesterol 739, Sodium 11651.6, Carbohydrate 73.3, Fiber 1.9, Sugar 65.4, Protein 205.3
ALTON BROWN'S RIBS ARE NOW MY RIBS
This recipe originally started off as Alton Brown's "Who Loves Ya Babyback Rib's" recipe fro season 2, episode 27. (Yes, I am that much of a Good Eats fan). The original incarnations was good, but it was too salty. So I made some changes here and there and over the years I made a lot of tasty ribs, but I never really had a set recipe I followed. I would just dig around the spice cabinet and throw in what sounded good, following AB's basic formula. Fast forward to 2009 when Alton Brown published "Good Eats: The Early Years. When this recipe made the pages, he addressed the salt issue as well as his esoteric "jalapeno seasoning". So I tried the new rub recipe with some of my own changes that I have tinkered with over the years and actually put pen to paper to have something last longer than the ribs last on the table. I hope you enjoy my take on something that is already phenomenal. Oh, whenever I make ribs, it's always a group endeavor so I usually double AB's recipe. I also realize that the rub ratio is not the same as his original concept or is newest rub recipe, but I think that the flavor is great and you wont be disappointed.
Provided by ROV Chef
Categories Pork
Time P1DT4h
Yield 4 racks, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Take all the dry rub ingredients for a spin in the food processor to get them all evenly mixed.
- I like to let my ribs sit with the rub on overnight, So start this the day before you plan to go all caveman.
- Lay out 4 big pieces of HEAVY DUTY aluminum foil on the counter. Need to be longer than the rack of ribs and it MUST be heavy duty. If not and you'll get holes in the foil and a big mess in your fridge, or worse yet in your oven.
- Place one rack on the foil and scoop on a big pile of the rub. Then proceed to rub the seasoning into every nook and cranny you can find on the ribs. Don't forget the other side. This is going to help build up some epic levels of flavor.
- When the rub is evenly applied, leave the ribs on the foil meaty side down. Then bring the two long sides of the foil together above the ribs and seal with a crimp and fold technique. Then give one of the open ends a good tight seal, and the other end just kind of fold over.
- Repeat this with all the ribs. Store all the ribs in a roasting pan or something similar to contain any potential mess and keep it chilled overnight. If you're like me and don't have the space in your fridge for a roasting pan holding 4 racks of ribs, here is a tip. For this occasion, I have taken the two bottom drawers out and placed the ribs in the bottom of the fridge. Fits perfectly in my fridge. If you have any dry rub left over, store it in a glass jar because it will stain plastic.
- Fast Forward to the next day.
- Mix all the braising liquid ingredients together in a microwave safe container and heat microwave for about a minute or so. this just melts the honey enough to mix easier. I like to give it a quick vroom with the stick blender to get the roasted garlic thoroughly mixed into the liquid.
- Heat you oven to 250°F.
- Open the loosely sealed end of each of the foil pouches and pour an even amount of the liquid into each pouch.
- Seal the end of each pouch and place on a sheet pan or in a shallow roasting pan and place in the oven. Cook for 3 hours.
- When the 3 hours are up, pull the ribs from the oven. Open one end of the foil pouch and pour the liquid through a strainer into a sauce pan. Reseal the foil and but the ribs back in the off WITH THE HEAT TURNED OFF.
- Reduce this liquid by half over a med-low heat, or until it reaches a think syrupy consistency. This can take awhile because if you try to reduce it over too high of a heat, the sugar will scorch and the glaze will be ruined.
- When you have a nice sticky syrup, pull the ribs from the foil and place on a sheet pan. Turn the oven to Broil. Brush the syrup glaze over the top of the ribs to make a nice even coating.
- Place the ribs under the broiler for about 1 minute. You will want to watch them the whole time That much sugar in the glaze will burn like napalm if you don't pay attention.Pull the ribs when the glazed starts to get all bubbly.
- From here, serving options are up to you. I like to cut the ribs into single rib pieces, throw them in a big bowl with the remaining glaze and give them a good toss. I normally serve this in a post-modern caveman style. A big bowl of ribs, a roll of paper towels and the readiness to club someone over head if they get too close to your pile of meaty goodness. Regardless of how you do your ribs, I'm sure you'll enjoy this recipe.
Nutrition Facts : Calories 248.8, Fat 0.9, SaturatedFat 0.2, Sodium 1016.4, Carbohydrate 52, Fiber 2, Sugar 46.1, Protein 0.9
Tips:
- Use a good quality baby back ribs. Look for ribs that are meaty and have a good amount of marbling.
- Don't overcook the ribs. The ribs are done when they are tender and fall off the bone easily.
- Use a variety of spices and seasonings to flavor the ribs. Some popular options include garlic powder, onion powder, paprika, and chili powder.
- Baste the ribs with a sauce or glaze during the cooking process. This will help to keep the ribs moist and flavorful.
- Let the ribs rest before serving. This will allow the juices to redistribute throughout the ribs, making them more tender and flavorful.
Conclusion:
Alton Brown's baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these simple tips, you can create ribs that are fall-off-the-bone tender and bursting with flavor.
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