Who Loves Ya Baby Back Food

WHO LOVES YA BABY-BACK?

Who Loves Ya Baby-Back? image

Cooking these glazed baby back ribs low and slow in the oven makes them fall-off-the-bone tender, while a chili, cayenne, and jalapeño rub gives 'em a tasty kick. Why the braise? This low-heat, minimum-moisture cooking method breaks down the connective tissue surrounding the ribs (mostly collagen) into lip-smacking-good gelatin. In the process, the ribs will become toothy-tender. But wait, that's not all: Long, low, moist cooking also encourages flavor transfer between the liquid and the food. This recipe first appeared in Season 2 of Good Eats.

Provided by Level Agency

Categories Mains

Time 4h35m

Number Of Ingredients 15

Ingredients

6 tablespoons packed light brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
2 (2-pound) slabs pork baby back ribs
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, minced

Steps:

Make the rub: Combine the light brown sugar, salt, spices, and herbs in a jar and shake it up. Set it aside.
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, patting the rub into the meat. Fold the foil over the ribs and crimp to seal. Refrigerate for at least 1 hour or up to overnight.
When ready to cook, heat oven to 250ºF.
Combine the white wine, vinegar, Worcestershire, honey, and garlic in a liquid measuring cup.
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 to 3 hours.
Remove the ribs from the oven and transfer the braising liquid to a medium saucepan. Bring the liquid to a simmer and reduce by half or until it reaches a thick syrup consistency. Brush the glaze onto the ribs. Place the ribs 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.

THUNDER BABY BACK DRY RUB

Thunder Baby Back Dry Rub image

Make and share this Thunder Baby Back Dry Rub recipe from Food.com.

Provided by Iowahorse

Categories Peppers

Time 12h

Yield 1 rib rack

Number Of Ingredients 12

Ingredients

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon dried ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning salt
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme, rubbed between the fingers
1/2 teaspoon onion powder

Steps:

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, or plastic wrap.
Sprinkle each side generously with the dry rub.
Pat the dry rub into the meat.
Refrigerate the ribs for a minimum of 1 hour (overnight is much better).

Nutrition Facts : Calories 462.5, Fat 1.6, SaturatedFat 0.3, Sodium 21095.7, Carbohydrate 116.5, Fiber 4, Sugar 108, Protein 2.1

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