Baby Back Ribs

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!

Baby Back Ribs
from FoodNetwork.com (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 F.

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. Create a foil packet for each slab of ribs and refrigerate 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.

Remove the ribs from the oven and open one end of each foil packet. 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.