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Baby back ribs
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Start with two slabs of baby back ribs, and then make this rub: Dry Rub: | |
8 tbsps | light brown sugar, tightly packed |
3 tbsps | kosher salt |
1 tbsp | chili powder |
1/2 tsp | ground black pepper |
1/2 tsp | cayenne pepper |
1/2 tsp | jalapeno seasoning |
1/2 tsp | Old Bay seasoning |
1/2 tsp | rubbed thyme |
1/2 tsp | onion powder |
Braising liquid: | |
1 cup | 2010 Enotria Arneis |
2 tbsps | white wine vinegar |
2 tbsps | Worcestershire sauce |
1 tbsp | 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. Hand-pat the rub into the meat. Fold the aluminum foil over the ribs to form a pocket-type cooking container. Refrigerate the ribs for a minimum of one hour. In a microwave container, combine all the ingredients for the braising liquid. Microwave on high for one minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the 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 it's 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 ribs in the glaze.
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