Alton Browns Ribs Are Now My Ribs Recipes

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BACKYARD BABY BACK RIBS

Provided by Alton Brown

Categories     main-dish

Time 18h40m

Yield 8 servings

Number Of Ingredients 16



Backyard Baby Back Ribs image

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

2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee powder
1/8 teaspoon cayenne pepper
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice

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



Alton Brown's Baby Back Ribs image

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

2 whole racks of baby-back pork ribs
8 tablespoons light brown sugar, firmly 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 salt
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 garlic cloves, chopped

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



Alton Brown's Ribs are Now My Ribs image

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

1 1/2 cups light brown sugar (firm packed)
1 tablespoon kosher salt
1 tablespoon hickory smoke salt (smoked Sea salt)
1/4 cup chili powder (AB's recipe)
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons smoked paprika
2 teaspoons Old Bay Seasoning
1 teaspoon dried thyme
1 teaspoon summer savory
2 teaspoons onion powder
2 cups white wine
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar (natural, unfiltered)
1/4 cup Worcestershire sauce
2 tablespoons honey
4 roasted garlic cloves
4 racks of baby-back pork ribs

WHO LOVES YA BABY-BACK?

On Good Eats, Alton Brown's Who Loves Ya Baby-Back recipe for ribs starts with a flavorful dry rub of brown sugar, chili powder and other spices.

Provided by Alton Brown

Categories     main-dish

Time 4h35m

Yield 2 slabs ribs

Number Of Ingredients 15



Who Loves Ya Baby-Back? image

Steps:

  • 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.

2 whole slabs pork baby back ribs
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
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

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