Baby Back Ribs Recipe
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2 Slabs Baby Back Ribs
Chef Alan’s adaptation of an Alton Brown recipe he saw some time ago.
Dry Rub:
4 tablespoons Kosher salt
4 tablespoons crushed black pepper
4 tablespoons granulated garlic powder
8 tablespoons brown sugar, loosely packed
4 teaspoons ancho chili powder
2 tablespoons paprika
punch of onion powder
Braising Liquid:
1 cup of white wine
2 tablespoons of white balsamic vinegar
2 tablespoons of Worcestershire
2 tablespoons of honey
2 oz. chopped garlic (in water)
1 teaspoon hot sauce
Mix all of the dry ingredients for the dry rub together, thoroughly. Sprinkle liberally on both sides of each slab, patting the rub into the ribs. Wrap in aluminum foil and refrigerate for 4 – 6 hours.
Combine all ingredients of braising liquid in a pot and bring to boil. Immediately after boil begins, take ½ of the liquid off the stove top. Place the ribs on a sheet pan. Unwrap top half of foil and pour half of the liquid over the ribs. Braise the ribs in the oven for 2- 21/2 hours. Simmer the remaining liquid and thicken. Brush the ribs with the glaze and broil just until the glaze begins to caramelize. Brush with your favorite Skeet’s Family Barbeque BBQ sauce (yes, it is available for purchase!). And, Enjoy!
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