I just made these yesterday pretty much the way it was suggested on the show. Live and learn. Pigiron is absolutely correct about the saltiness being overpowering. The good news was that the meat actually was okay but the braising liquid became pretty salty. Went easy using the sauce as a result. Otherwise, very good. I have tried a couple of other rib recipes that don’t require smoking and my 15 year-old son, the rib snob, never likes em. These, I had to threaten him with permanent removal of his smelly body spray (they are big with 15 year olds apparently) to get him to stop eating the ribs before the rest of us sat down to dinner. Will do again especially when weather not right for smoking. Fred
Sometimes less is best. Last couple of times with ribs I’ve sprinkled them with a mixtute of kosher salt, ground black pepper, and garlic salt just before going in the smoker.
Just making sure: you’d be shocked how many people don’t know something that basic, and those peoplw always complain loudest about the amount of salt in that recipe. Anyway, my experience with this recipe, which I also love and use, is that the key is not to go overboard with the rub. It’s easy to do that — I did myself the last time I used it — but if you’re judicious with the rub, I find the salt-to-spice ratio just about perfect. The problem I’ve had with cutting the salt is that then the spices predominate too much.
For a rub, ALWAYS Kosher. Table salt would give a much different measurement (along with a nasty metallic taste).
Pigiron: are you using kosher salt or table salt?
I’ve made Alton’s Baby Backs about a dozen times and the are realy, really good. However, I’ve made a few tweaks:
1. There’s way too much salt in the rub. I cut it in half.
2. I add some maple syrup to the braising liquid, otherwise it’s a little too acidic.
3. Be aware that reducing the braising liquid takes WAY longer than the 10 minutes Alton claimed on the show. Closer to 25 minutes would be accurate.
I highly recommend this recipe.
I saw this show too and was intrigued. I usually smoke ribs but it takes a long time and a lot of attention so have been looking for an alternative when wanting ribs but not have so much time to devote to them. On the Food.com website, there are a bunch of reviews of this recipe, most very positive so I am going to try it as well. Yeah, the amount of fat might be an issue so will use one of those de-fatting measuring cups to get rid of most of it. I’ll give it a try and hope for the best. Fred
Thanks JJ. No I have not tried Alton’s recipe. I usually smoke them, if I’m in a hurry I put them on the top rack of a broiler pan with water beneath. Cover tightly with foil, punch a couple of small slits in the foil, and place in a 225 degree oven for 1 1/4 – 2 hours depending on type of ribs. I finish up by glazing them my grill. I use various rubs depending upon my mood at the time.
I tried one his older braised TV rib recipes (very similar to above) a while back and was not happy with the results. Not cooked enough and be forewarned, the fat drained from one rack of ribs much less two, is very heavy and very very rich, so be careful when incorporating it into any sauce. I, personally, would stay clear of it.
John A, have you tried this above recipe?
If not, use the same rub, or heck, any rub and try this… (I have used it for 3 years with perfect results every time. I promise.)
1/2 cup Kosher salt
1/4 cup sugar
Medium to large sized soup pot of cold water
2 large racks baby back pork ribs
Spice Rub of choice ( I will share mine if anyone is interested)
To brine ribs, dissolve salt and sugar in very cold water in a stock pot or large plastic container. Submerge ribs in brine solution (refrigerate if you can, but I do not ) for 1 to 3 hours (I prefer at least 2, but 3 is better). Remove ribs from brine and dry thoroughly with paper towels.
Place ribs on a large cookie sheet and sprinkle each side of ribs liberally with spice mixture, sprinkling the bottom side of meat first. Press rub into meat.
Cover each rack of ribs tightly with plastic wrap and refrigerate overnite. (If in a hurry, refrigerating 2 to 3 hours will do).
Remove ribs from refrigerator and place ribs on a large cookie sheet bone/bottom side down and meat side up. Cover cookie sheet tightly with foil making sure to seal all edges. Bake in a preheated 325 degree oven for 2 1/2 hours. When cooking only one rack, 2 to 2 1/4 hour cook time is likely sufficient.
Remove ribs from oven and loosen foil around cookie sheet to vent steam and heat. Let ribs rest on stovetop or on counter for 15 to 30 minutes. Drain all fat.
To finish, portion and place ribs by themselves under broiler or on grill for 3 to 4 minutes per side until they sizzle.
Brush or cover ribs with heated barbeque sauce of your choice if you fell compelled.
Looks good, John…
Thanks for the recipe.
I love Alton, and have used many of his recipe’s.
I try not to miss his "Good Eat’s" show.
Watched Alton do these last night. He pointed out that they are not BBQ ribs, smoked low & slow, but are very good in their own right. They looked good to me.
Two whole slabs pork baby back ribs
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 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
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.
*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.
Alton Brown’s Babybacks
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