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
@MantraHerbInchSin 07-11-2024 01:43
Baby back ribs! I want my baby back ribs!
@armensargsyan9263 03-11-2024 22:28
Alton is the best!
@Moolahmann 24-10-2024 10:23
I like Alton before he sold his soul to the devil
@billwilkerson2415 27-09-2024 01:19
Chef Brown its been awhile. Sence seeing your cooking shows.. how are you doing ☺️
@tomreed66 14-09-2024 09:57
2.5 hours at 225 , they weren’t close to done
@JohnDoe-xu2vx 06-07-2024 11:01
Should have been finished on a grill
@poisonduckee 22-01-2024 04:42
That honey was awful liquidy
@CamronWilliams-ii4tl 01-12-2023 04:47
Love how he shows how to do it all
@dponzi56 10-10-2023 03:22
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 19-09-2023 07:53
After all that junk, how do you expect to taste the meat?
@pinkneymikell5103 27-08-2023 07:21
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 23-07-2023 15:10
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 04-07-2023 04:06
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 03-07-2023 03:35
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 29-05-2023 07:56
Finally, nice and simple!! Thank you
@nateg7100 19-05-2023 13:21
The problem with covering them is you're braising them which will result in a mushier meat
@jaseprice1794 22-04-2023 06:04
“If you smash right, you don’t have to do anything else”- Alton brown
@josephboisvert8213 12-02-2023 06:15
Your recipe sucks
@josephboisvert8213 12-02-2023 02:58
Okay fine I’m convinced….. I’m trying it as we speak…. Thanks brother
@lugialover09 19-01-2023 12:59
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.