Monday, September 6, 2010

Alton Brown’s Ribs - Does Everyone Know About Them But Me? Clueless.

I love Alton Brown but never had a clue that literally everyone I know has a thing for his ribs, especially in the dead of winter. Who knew that cooking inside could have such a great outdoor flavor?

This is a great recipe to experiment with. If you think the dry rub recipe is too salty, and some people do, you should use less salt next time. I used 1 teaspoon because I’m not into salt and it was still good. 3 Tablespoons is way too much for my taste but a lot of people I know like the full dose. Everyone’s taste buds are different so that’s why recipes need to be adjusted.

Braising them in foil packets reminded me of the second step of Adam Perry Lang’s BBQ recipe for the grill. You can also cook these on the grill.

Again, experiment until you find a flavor that you love. The recipe provides a good base to create your own signature rib recipe.

Bon Appetit and Happy End Of Summer!

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. 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.