Recipe of the Day: Alton’s Perfect Baby-Back Ribs | Food Network



Alton shares his technique for making perfect-every-time baby-back ribs.

Get the recipe: http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe.html

Who Loves Ya Baby Back Ribs
Recipe courtesy of Alton Brown
Total: 4 hr 35 min
Active: 1 hr 10 min
Yield: 2 slabs ribs
Level: Intermediate

Ingredients

2 whole slabs pork baby back ribs
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

Directions

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.

Recipe courtesy of Alton Brown

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35 thoughts on “Recipe of the Day: Alton’s Perfect Baby-Back Ribs | Food Network

  1. I made these ribs in 2010. My grandads last meal prepared by me. I made with potato salad & green beans & he said it was the best meal he ever had.😢 I did finish the cooking on the charcoal grill with the sauce😋Anyway, theses ribs are absolutely delish!!! Love Alton!!😻😻 Glad I found the recipe❤️

  2. what kind of watery honey did he have? I would say that honey isnt supposed to be watery, but then im sitting here Alton could possibly see this then rip me a new one with some unknown honey knowledge. I say all of this as a dude that raises bees for honey. Alton Brown is the culinary Chuck Norris

  3. If you gotta pressure cooker do this follow this recipe make the rub let it sit on the ribs for the hour or over night

    Then make the brazing liquid

    Skip the foil
    Pour the liquid into your pressure cooker add the ribs cook for 30-35 min

    When it’s done the ribs will literally be falling apart

    Then just follow the rest of the recipe

  4. I have made this recipe and while i partially agree with those who didnt care for it. They were not the worst ribs ever however i have adjusted the recipe: 8 parts (light) brown sugar, 2 parts salt, 2 parts chili powder, 2 parts Mckormick Mesquite seasoning and 1tablespoon of cayenne pepper. apply rub overnight and use 1/2 cup of beer (shiner bock) 2 tablespoons of Worcestershire sauce, 2 cloves garlic minced place in foil under ribs. do the 225 degrees but up it to 6 hours and those suckers are fall of the bone good serve with a side of mushroom rice and ranch style beans and enjoy

  5. Sorry Alton – have followed various of your recipes before and they are good. Not this one…..membrane on back of ribs has to go otherwise chewing the damn things forever!

  6. PEOPLE !!! I wouldn't have thought it was necessary to actually have to state this, but apparently it is : the recipe for the rub mixture makes waaaaaaaaaay too much for all of it to be used on two racks of ribs! Do not put the entire mixture on the ribs . Look at the video carefully and see that, after he's done shaking the rib rub onto the ribs, he has at least enough rub to make two more racks. If you use all of the rub, your ribs will be too salty . Holy cow, some people are just morons.

  7. I made these last night and they were fabulous!  Don't get crazy about the "parts."  I used half of a 1-pound box of Domino light brown sugar for my "8 parts" light brown sugar and then went from there.  I did use only 1 part kosher salt.  I couldn't find jalapeño shake so I left it out and added a tablespoon of Hooters hot sauce to the liquid part.  Perfect for my wife and I but maybe just a teaspoon if you don't like your ribs with a little hot kick.  It was a bit too hot, but still fantastic.  I set my oven to 235 instead of 225 and it took 3 hours instead of 2 1/2.  But they were perfect when done!  When I drained the beginnings of the bbq sauce, I had to add a little more sugar and some flour to thicken it up over high heat.  After I brushed it on, I used my oven's broiler on high and watched the ribs every 30 seconds.  It took about 3 1/2 minutes to get them looking (and tasting) perfect.  The ribs are pretty high on the cookie sheet in their tin foil with the tin foil opened up so I kept my oven rack 1/3 of the way down away from the flames in my oven instead of 1/4 of the way down.  That may be why it took longer because the flames were farther away.  Seriously good homemade from scratch ribs from Alton Brown.  Of course, you could just buy rib rub and bbq sauce, but his spices really did work out well.

  8. First let me say, I like salt. There is too much in this. the next time I make it, I will decrease the salt by 40-50%, perhaps a little more honey, and a little less vinegar.
    Obviously, everyone who uses this recipe, assuming they followed the instructions correctly, will want to modify the rub and the braising liquid to meet their particular taste requirements. I know that I will. That being said, the ribs were done to perfection, and the glaze provided its function well. It not smoked, DUH! I can't afford a smoker, nor do I want to take the time to build one in my small urban London flat.
    Kudos Alton!
    I am never disappointed by your recipes, and I have tried many; I do enter in to each realizing that my taste buds and your are not the same, and adjustments will probably need to be made, NO problem. I like to cook, and quite honestly, learned by watching you. Thank you! Looking forward to your NEW SHOW!!!

  9. Why are you worrying about what he touched. Are you going to eat these ribs? No you are not. Just make sure you wash your own hands and don't scratch while you are cooking the ones you intend to eat.

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