Thursday, March 26, 2015

Alton Brown's Baby Back Ribs

These are some of the best ribs I have ever had.  I have already put these on my blog, but I didn't have a picture and wanted to add that.   The first time I had these was at Stacy's house. She made them for Father's Day. She knows her daddy's love for anything B.B.Q.  I used Tim and Mary Son's Margarita Mix.

Printable Version

1 full rack/slab baby back ribs
kosher salt
Alton's spice Rub number 9 - Liquid
1.  1/2 cup orange juice
2.  1/2 cup prepared Margarita mix
You will add #3-6 later.
3.  1/3 cup honey
4.  1/3 cup ketchup
5.  1 Tablespoon Worcestershire sauce
6.  1/8 teaspoon cayenne pepper
Rub Number 9 
5 parts brown sugar
3 parts chili powder
1 part garlic powder
1/2 part ground thyme
1/4 part cayenne
1/4 part allspice
Alton recommends tablespoons for the first time you make this rub. Then, you realize you can use it on other foods and you make it by the cups. Seriously, that man knows what he's doing
1 day ahead
Rinse the ribs and pat dry with a paper towel.
Cover a broiler pan with heavy-duty aluminum foil. Roll out a pice of heavy-duty aluminum foil roughly 4 inces longer than the ribs on both end. Season the ribs liberally with the salt and Rub number 9.Turn the ribs meat-side down and tightly seal, folding in the sides of the foil first, and then the end. Put the packet in the broiling pan and refrigerate for 6-12 hours, flopping over once. Preheat oven to 350 degrees.
Take the rib-packet out of the refrigerator and unroll one end. Shaping the foil upward like a funnel. Pour in the orange juice and margarita mixture. Reseal the foil packet, and as Alton says, "see-saw it back and forth" so that the ribs are evenly covered with fruit juices.
Put the pan in the middle of the oven and cook at 350 degrees. After 1 hour, reduce temperature to 250 degrees and cook for approximately 2 more hours.
Remove the pan from the oven and unroll one end of the meat packet. Carefully drain all juice into a small saucepan. Add the honey, ketchup, worcestershire and cayenne pepper. Whisk and stir as you put the mixture on high and bring to a boil. When it's of a spoon-coating consistency, take it off the heat and find a brush that you can use for painting.
Remove the ribs from oven, move the oven rack to the next to top position and turn the boiler on high.
While broiler is heating, cut the slab into four even pieces. Place ribs on broiling pan, meat side up. Brush with glaze and broil for 2-3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone side up, glaze and broil for 1 minute longer Remove and allow to cool before serving.

No comments: