Who Loves Ya Baby-Back?
ACTIVE TIME: 1 hour 10 minutes
TOTAL TIME: 4 hours 35 minutes
Yield: 4 to 6 servings
Cooking these glazed baby back ribs low and slow in the oven makes them fall-off-the-bone tender, while a chili, cayenne, and jalapeño rub gives 'em a tasty kick. Why the braise? This low-heat, minimum-moisture cooking method breaks down the connective tissue surrounding the ribs (mostly collagen) into lip-smacking-good gelatin. In the process, the ribs will become toothy-tender. But wait, that's not all: Long, low, moist cooking also encourages flavor transfer between the liquid and the food. This recipe first appeared in Season 2 of Good Eats.
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For the Dry Rub
- 6 tablespoons packed light brown sugar
- 1 tablespoon
kosher salt - 1 tablespoon
chili powder - 1/2 teaspoon
freshly ground black pepper - 1/2 teaspoon c
ayenne pepper - 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon dried
thyme - 1/2 teaspoon
onion powder
For the Ribs
- 2 (2-pound) slabs pork baby back ribs
For the Braising Liquid
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
ACTIVE TIME: 1 hour 10 minutes
TOTAL TIME: 4 hours 35 minutes
Yield: 4 to 6 servings
Procedure
- Make the rub: Combine the light brown sugar, salt, spices, and herbs in a jar and shake it up. Set it aside.
- 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, patting the rub into the meat. Fold the foil over the ribs and crimp to seal. Refrigerate for at least 1 hour or up to overnight.
- When ready to cook, heat oven to 250ºF.
- Combine the white wine, vinegar, Worcestershire, honey, and garlic in a liquid measuring cup.
- 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 to 3 hours.
- Remove the ribs from the oven and transfer the braising liquid to a medium saucepan. Bring the liquid to a simmer and reduce by half or until it reaches a thick syrup consistency. Brush the glaze onto the ribs. Place the ribs 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.
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