Title: Tnt Baby Back Ribs By Alton Brown
Categories: Pork, Tnt, Ribs
Yield: 4 Servings
2 Whole slabs pork baby back
Ribs
DRY RUB:
8 tb Light brown sugar, packed
3 tb Kosher salt
1 tb Chili powder
1/2 ts Ground black pepper
1/2 ts Cayenne pepper
1/2 ts Jalapeno seasoning
1/2 ts Old Bay Seasoning
1/2 ts Rubbed dry thyme
1/2 ts Onion powder
BRAISING LIQUID:
1 c White wine
2 tb White wine vinegar
2 tb Worcestershire sauce
1 tb Honey
2 Cloves garlic; chopped
At last, at last, at last! I have finally found a way to make
wonderful baby back ribs. Usually they turn out dry and feel like
shoe leather. This recipe is just perfect. I love ribs and had to
resort to bigger ribs or country ribs to get palatable ones. They
are not as healthy as baby back ribs. I just did a search the other
day when I found this slab of baby back ribs hiding in my freezer. I
had bought them on sale hoping once again to try and get a tasty
result. I always have to make a few changes in case those of you
who know me haven't noticed. On the FINAL basting of this I added a
dash of Open Pit Barbecue sauce . Also, I added liquid smoke so
they would taste like they had been smoked. I used all of the
basting liquid that is in this recipe which is meant for two slabs.
I thought that if I only used half of it there wouldn't have been
enough. I was wrong but it didn't hurt a thing. It turns out when
you baste with the first half of the liquid and cook according to
the instructions the ribs make extra liquid. You have plenty to
baste with. But I was glad I did because with the second half of
liquid which I had saved for final basting I was able to add the
barbecue sauce to give extra flavor. I think that put it over the
top. I didn't have jalapeno flavoring, but it didn't seem to make
one bit of difference. These things turned out wonderful and
tender. If anyone has any questions about this lengthy description,
send me an email and I will clarify.
Mary Curtis
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. 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. 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
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.
"From Food Network Alton Brown"
Mary's note: I added a dish of liquid smoke to the liquid. I
didn't have white wine so I used red and it was fine. If you don't
have any wine I think you could use chicken broth or apple juice.
It is wonderful with the wine, though. For the final basting I
added about 1/4 cup of Open Pit Barbecue Sauce because we like that
flavor.
