Alton Brown Short Ribs Food

WHO LOVES YA BABY-BACK?

Steps:

• 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. 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.

BISTRO-STYLE SHORT RIBS

Steps:

• Preheat a cast iron grill or outdoor grill.
• Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
• Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
• Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
• When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.

BRAISED SHORT RIBS

Steps:

• Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
• Center a rack in the oven and preheat the oven to 350 degrees F.
• Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
• Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
• Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
• Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
• Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

BACKYARD BABY BACK RIBS

Steps:

• Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
• The next day, heat the oven to 250 degrees F.
• Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
• The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
• Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
• Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
• Yield: about 2 1/2 cups

BARBECUE ST. LOUIS PORK RIBS

Steps:

• Set a smoker to 225 degrees F.
• Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
• Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
• Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
• Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
• Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.

ALTON BROWN'S RIBS ARE NOW MY RIBS

Steps:

• Take all the dry rub ingredients for a spin in the food processor to get them all evenly mixed.
• I like to let my ribs sit with the rub on overnight, So start this the day before you plan to go all caveman.
• Lay out 4 big pieces of HEAVY DUTY aluminum foil on the counter. Need to be longer than the rack of ribs and it MUST be heavy duty. If not and you'll get holes in the foil and a big mess in your fridge, or worse yet in your oven.
• Place one rack on the foil and scoop on a big pile of the rub. Then proceed to rub the seasoning into every nook and cranny you can find on the ribs. Don't forget the other side. This is going to help build up some epic levels of flavor.
• When the rub is evenly applied, leave the ribs on the foil meaty side down. Then bring the two long sides of the foil together above the ribs and seal with a crimp and fold technique. Then give one of the open ends a good tight seal, and the other end just kind of fold over.
• Repeat this with all the ribs. Store all the ribs in a roasting pan or something similar to contain any potential mess and keep it chilled overnight. If you're like me and don't have the space in your fridge for a roasting pan holding 4 racks of ribs, here is a tip. For this occasion, I have taken the two bottom drawers out and placed the ribs in the bottom of the fridge. Fits perfectly in my fridge. If you have any dry rub left over, store it in a glass jar because it will stain plastic.
• Fast Forward to the next day.
• Mix all the braising liquid ingredients together in a microwave safe container and heat microwave for about a minute or so. this just melts the honey enough to mix easier. I like to give it a quick vroom with the stick blender to get the roasted garlic thoroughly mixed into the liquid.
• Heat you oven to 250°F.
• Open the loosely sealed end of each of the foil pouches and pour an even amount of the liquid into each pouch.
• Seal the end of each pouch and place on a sheet pan or in a shallow roasting pan and place in the oven. Cook for 3 hours.
• When the 3 hours are up, pull the ribs from the oven. Open one end of the foil pouch and pour the liquid through a strainer into a sauce pan. Reseal the foil and but the ribs back in the off WITH THE HEAT TURNED OFF.
• Reduce this liquid by half over a med-low heat, or until it reaches a think syrupy consistency. This can take awhile because if you try to reduce it over too high of a heat, the sugar will scorch and the glaze will be ruined.
• When you have a nice sticky syrup, pull the ribs from the foil and place on a sheet pan. Turn the oven to Broil. Brush the syrup glaze over the top of the ribs to make a nice even coating.
• Place the ribs under the broiler for about 1 minute. You will want to watch them the whole time That much sugar in the glaze will burn like napalm if you don't pay attention.Pull the ribs when the glazed starts to get all bubbly.
• From here, serving options are up to you. I like to cut the ribs into single rib pieces, throw them in a big bowl with the remaining glaze and give them a good toss. I normally serve this in a post-modern caveman style. A big bowl of ribs, a roll of paper towels and the readiness to club someone over head if they get too close to your pile of meaty goodness. Regardless of how you do your ribs, I'm sure you'll enjoy this recipe.

HONEY BBQ PORK RIBS

Steps:

• Line a 6x9 baking dish with aluminum foil.
• Combine the sugar, salt, pepper, and spices.
• Rub the mix into the meat and set aside.
• Mix the 1 cup of Honey, Vinegar, Worcestershire, jalapeño, and liquid smoke in a microwave safe bowl. Heat in the microwave bowl for one minute.
• Drizzle the mixture over the ribs and cover with a sheet of foil. At this point you can refrigerate this up to two days.
• When ready to cook, insert the baking dish into a cold stove then turn the temperature to 200 deg F and let cook for 4 hours.
• When the meat thermometer reads 165 remove the top layer of foil and drizzle the remaining honey over the ribs and sprinkle with a dash of kosher salt. Turn the oven to broil and cook the ribs till the honey bubbles slightly.

ALTON BROWN'S BABY BACK RIBS

Steps:

• In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
• Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
• Combine all ingredients for the braising liquid and 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; close the end of the packet and tilt it around to evenly distribute the liquid.
• Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
• Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
• Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
• Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.
• *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.