Who Loves Ya Baby Back Recipes

Steps:

• 1. Preheat oven to 250º
• 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. (Left mine in overnight).
• 3. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
• 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. (I left mine for 3 hours as they were pretty meaty)
• 5. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Steps:

• 1. 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.
• 2. 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.
• 3. 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
• 4. Alton Brown sez, "This recipe makes several batches of dry rub"...I say "I tripled his amount of brown sugar and kept the spices about the same amounts, except less salt." I like to use alot of rub on my ribs.
• 5. These ribs are amazing made in the oven, but if I do, I always grill them off the last 20-30 minutes to caramelize the sauce onto them. Since buying a smoker last year, we smoke them for about 7 hrs. When smoking them, I don't make the braising liquid. I just baste them with sauce the last hour or so with a favorite bbq sauce.