I want my baby back, baby back, baby back, baby back ribs… We all know the jingle. Chili’s Restaurant certainly had us singing their tune whenever we caught their commercial. And before you know it, you may have found yourself craving some baby back ribs shortly thereafter. It’s been awhile since I’ve made baby back ribs so when there was a sale on baby back ribs at a local grocery store, it was easy to figure out what to have for dinner. More than anything, I just wanted lip-smacking, finger-licking good ribs, just like the Chili’s commercial… only better. And thanks to Alton Brown, we got just that. These Baby Back Ribs will have you singing in no time!
More often than not, I’ll adapt a recipe here and there to give it my own personal spin or to make use of ingredients I already have. For this, I followed the recipe almost exactly, with the exception of omitting the jalapeno seasoning the original recipe called for. These came out incredibly tender, delicious and completely satisfied our baby back ribs craving. It’s important to note the dry rub mixture makes more than you really need, so plan on having a small container to store the excess in. It will be a mixture you’ll be using again for sure.
recipe from Alton Brown
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed dried thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
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 saucepan. 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.