Baby Back Ribs

Who Loves Ribs?

baby back ribs (2)

For this recipe, I started with Alton Brown’s “Who Loves Ya Baby Back Ribs”  You can look up the original if you want to, but this is my “version” as I have added/left out/changed some of the ingredients.   I should warn you that this is a 2 day 3 step process – I put the dry rub on the night before and let them sit in the frig until ready to cook

Items needed for dry rub the night before:  heavy duty Reynolds wrap (the 18″ size), mixing bowl, measuring spoons, mixing spoon,  paper towel

Ingredients:

2 whole slabs pork baby back ribs (2 1/2 to 3 lbs each)

Dry Rub:

1/2 cup dark brown sugar – packed lightly

3 TBSP kosher salt

2 TBSP chili powder

1/2 tsp each of:  black pepper, red pepper, ground thyme

1 tsp each of: Old Bay seasoning, onion powder

Process 1:

1) spread out piece of foil, one for each rack, slightly (maybe 3 or so inches) longer than each rack on counter

2) rinse and then pat dry ribs and place bone side down on piece of foil

3) mix dry rub ingredients together thoroughly in mixing bowl

4) spread dry rub on each rack and rub in, then flip rack and put the rest on the other side (ribs should end up with rubbed meat side down on foil)

5) make “packet” out of foil, not too tightly around ribs but make sure it is sealed  (leave one end loose for now) so tomorrow when you add liquid to each packet and cook – no liquid will spill out

4)  Place packets on cookie sheet and put into frig and leave overnight (Alton Brown says at least an hour, but I found overnight makes a difference – extra YUM!)

ribs in packets

I thought some of you might have trouble picturing how to do the packet

3 1/2 hours before you want to eat:

Items needed: microwavable bowl, measuring cups/spoons

*preheat oven to 225 degrees F

Braising Liquid:

1 cup wine (I have used white, red and blush – all give slightly different flavor – but also all good!)

2 TBSP vinegar (I usually use apple cider with white or blush wine, red wine with red wine)

3 TBSP Worchestershire sauce

2 TBSP honey

3 or 4 cloves chopped garlic

Process 2:

1) Mix all ingredients in microwavable bowl

2) microwave on high for 30 seconds, take out and mix again and put back for another 30 seconds.

3) take ribs out of frig, open each loosely closed end and pour half of the liquid into each packet

4) seal each open end tightly then “tilt and swish” each packet to make sure liquid is evenly distributed in packet

5) put packets (on cookie sheet) into pre-heated oven and cook for 2 1/2 to 3 hours (if ribs are thicker – longer is better)

At end of oven cooking time:

Items needed: your favorite BBQ sauce (we like Sweet Baby Ray’s), whatever you use as utensils for your grill, pot holders, bowl for liquid, or pot (if you want to reduce liquid), wet wipes or damp paper towels (for your fingers when done eating)

*preheat your grill – if you are concerned about sticking, you might oil the grates

Process 3:

1) remove ribs from oven

2) open one end of foil packet (be careful – will be HOT) and use pot holders to pour liquid into a bowl or pot

2.5) if keeping and reducing liquid, put it in your pot and put on the stove, slow boil until desired thickness (takes about 10 min or so), if you want to mix in some BBQ sauce you will probably only need one packet of liquid; do this and have it ready to go before putting ribs on grill

3) place ribs onto preheated grill, I try to put them bone side down first, and slather with sauce (either reduced braising liquid or BBQ sauce or combine them together – we have done all these options and all are good, although I am not a personal fan of straight reduced braising liquid – I like the sweet of the BBQ sauce)

4) after about 5 – 10 mins (depending how hot your grill is), flip ribs and repeat slathering and leave on til desired “doneness”

5) ENJOY! (keep wet wipes close by!)

if they are made right – this is all you should have left

baby back ribs (4)

 

 

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