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

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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.htmlWho Loves Ya Baby Back RibsRecipe courtesy of Alton BrownTotal: 4 hr 35 minActive: 1 hr 10 minYield: 2 slabs ribsLevel: IntermediateIngredients2 whole slabs pork baby back ribsDry Rub:8 tablespoons light brown sugar, tightly packed3 tablespoons kosher salt1 tablespoon chili powder1/2 teaspoon ground black pepper1/2 teaspoon cayenne pepper1/2 teaspoon jalapeno seasoning1/2 teaspoon Old Bay Seasoning1/2 teaspoon rubbed thyme1/2 teaspoon onion powderBraising Liquid:1 cup white wine2 tablespoons white wine vinegar2 tablespoons Worcestershire sauce1 tablespoon honey2 cloves garlic, choppedDirectionsPreheat 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 BrownSubscribe to our channel to fill up on the latest must-eat recipes, kitchen hacks and content from your favorite Food Network shows.Like Food Network on Facebook: https://www.facebook.com/FoodNetworkFollow Food Network on Twitter: https://twitter.com/FoodNetworkFollow Food Network on Instagram: https://www.instagram.com/foodnetwork/Visit Food Network online: http://www.foodnetwork.com

Комментарии

@poisonduckee
@poisonduckee 21-01-2024 20:42
That honey was awful liquidy
@CamronWilliams-ii4tl
@CamronWilliams-ii4tl 30-11-2023 20:47
Love how he shows how to do it all
@dponzi56
@dponzi56 09-10-2023 19:22
We started making ribs this way about 10 or 12 years ago. We make these 2 or 3 times a year, so we've made these 25, 35 times? We've used baby backs and spare ribs. They come out perfect every time. I have a couple smokers, and I've smoked them too, but braised in the oven is my favorite. We actually cook them a little longer than Alton said. 3 - 3 1/2 hrs. On the other hand, the sauce he made wasn't that good.
@jamesyoder8413
@jamesyoder8413 18-09-2023 23:53
After all that junk, how do you expect to taste the meat?
@pinkneymikell5103
@pinkneymikell5103 26-08-2023 23:21
Awww. Not so good a recipe. Long time rib cooker on my part. Texture is good. flavor less so. Okay. I don’t have a broiler, but I don’t think it would matter. Hot oven made the top work… I think the wine is a mistake. Won’t do it again.
@lindabowser7451
@lindabowser7451 23-07-2023 07:10
A great episode. My only complaint is that Alton should have washed his hands before putting the ribs in the fridge. Now he has a meat contaminated fridge handle.
@charliew9515
@charliew9515 03-07-2023 20:06
I pull the ribs from the foil (when done) and then grill them on a gas BBQ with BBQ sauce just to finish them. Best to cut the ribs into 2 or 3 sections for easier handling as they fall apart. Also, I do the sauce in a Pyrex measuring cup to make pouring it easier. I also use a small can of pineapple juice and stock (50/50) in place of Alton's liquid brew.
@minimusmax
@minimusmax 02-07-2023 19:35
Skip the braising liquid, just do the rub but change the chili powder to an indian chili powder. Served these to europeans and their heads exploded with joy
@DeborahLDavis
@DeborahLDavis 28-05-2023 23:56
Finally, nice and simple!! Thank you
@nateg7100
@nateg7100 19-05-2023 05:21
The problem with covering them is you're braising them which will result in a mushier meat
@jaseprice1794
@jaseprice1794 21-04-2023 22:04
“If you smash right, you don’t have to do anything else”- Alton brown
@josephboisvert8213
@josephboisvert8213 11-02-2023 22:15
Your recipe sucks
@josephboisvert8213
@josephboisvert8213 11-02-2023 18:58
Okay fine I’m convinced….. I’m trying it as we speak…. Thanks brother
@lugialover09
@lugialover09 19-01-2023 04:59
Kinda surprised he didn't put smoked paprika in the rub since he's not grilling or smoking them. I feel like that would have been an ideal addition.
@swright5690
@swright5690 04-12-2022 12:11
I still make this recipe 4-5 times a year. I cut the salt by 2/3 and double the liquid for more sauce. I also use a fat separator to reduce the amount of fat for the sauce as sometimes it a bit too greasy if you have some fatty ribs (YMMV).
@witchywoman165
@witchywoman165 23-11-2022 19:40
I miss good eats. Alton was and is the Bill Nye of food. Science, babbling , comedy, and some cooking. the best. I liked him better this way then when he became a judge or mentor later. He needs to go back to doing this format.
@johndemore6402
@johndemore6402 22-10-2022 10:32
paint brush hahaha
ladle spoon on the sauce
@maribelzannini4824
@maribelzannini4824 10-09-2022 11:12
Seasoning
@maggdoodle
@maggdoodle 17-08-2022 00:26
How did we not know about Francis Luther? So devistated!
@allentrice1547
@allentrice1547 22-07-2022 23:54
"Now... Wash those porky hands!" Seriously! I agree with BBQ ribs with my favorite chef! Kinda like Alton Brown! Of course! 🇺🇸🔥🍖

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