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Who Loves Ya Baby-Back?

Who Loves Ya Baby-Back?
PREP TIME
1h 10 min
COOK TIME
3h 25 min
YIELDS
6 - 8 servings

Alton love his baby-back! Pork ribs, coated with a fantastic dry rub, braised for two and a half hours and broiled to perfection.

Yields 2 whole slabs of ribs.

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Ingredients

Pork and Dry Rub

2
whole slabs pork baby back ribs
8
Tbsp light brown sugar, tightly packed
3
Tbsp kosher salt
1
Tbsp chili powder
½
tsp ground black pepper
½
tsp cayenne pepper
½
tsp jalapeno seasoning
½
tsp Old Bay seasoning
½
tsp rubbed thyme
½
tsp onion powder

Braising Liquid

1
cup white wine
2
Tbsp white wine vinegar
2
Tbsp worcestershire sauce
1
Tbsp honey
2
cloves garlic, chopped
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Directions

Step 1

Preheat oven to 225ºF.

Step 2

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.

Step 3

In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Step 4

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.

Step 5

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.

Step 6

*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.

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