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Who Loves Ya Baby-Back?

This recipe delivers tender, flavorful baby back ribs through a multi-stage cooking process. Ribs are first coated in a savory dry rub and refrigerated, then slow-braised in the oven within foil packets with an aromatic liquid. The braising liquid is then reduced to a rich, syrupy glaze, which is brushed onto the ribs and caramelized under the broiler for a perfect finish.
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Prep Time 1 hour 10 minutes
Cook Time 3 hours 25 minutes
Total Time 4 hours 35 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 5408.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 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

Equipment

  • 2 Baking Sheet
  • 2 Mixing Bowls One for dry rub, one for braising liquid.
  • 1 Heavy-duty Aluminum Foil Essential for creating steam packets.
  • 1 Medium Saucepot For reducing the braising liquid into a glaze.
  • 1 Pastry Brush For applying the glaze.

Method
 

  1. Preheat oven to 250 degrees.
  2. 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.
  3. 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.
  4. 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.

Notes

For optimal tenderness, always remove the silver skin membrane from the bone-side of the ribs before applying the dry rub; this prevents a chewy texture. When braising, ensure your heavy-duty aluminum foil packets are sealed tightly to trap steam, crucial for succulent results. Be vigilant while reducing the braising liquid to a glaze; its high sugar content can burn quickly. Aim for a thick, syrupy consistency over medium-low heat. The final broiling step requires constant attention; caramelization happens fast and prevents burning. Tossing the ribs in the remaining hot glaze after slicing ensures every piece is evenly coated, enhancing both flavor and presentation.