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Who Loves Ya Baby

Who Loves Ya Baby

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavyduty 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.

I have made this recipe several times; for two people as well as for a BBQ of 30 people. They have been fantastic each time. When I make them for many people, I just pack the ribs inside a deep roasting pan side by side with the liquid, cover the pan tightly with foil and in the oven at about 300 degrees for 45 hours.

Also, no matter how big of a batch I making, I reduce the amount of salt to a third of what this recipe calls for and they are still loaded with flavor. I used the full amount of salt the first time and it was a bit too much for me.

Thank you for a great recipe!

I am in the process of making these the first time, so I will have to post how they turned out later. What I would like to mention, for those of you that seem to get it is that Alton Did a wonderful video did you bother watching his video to answer questions such as how long to cook the ribs he explains how to tell when they are done, or to answer questions such as much of the rub to use? I find it interesting how people gave bad reviews and gave reasons that are related to topics covered in the video. Sometimes the problem is a short between the floor and the oven. Fix the short before you blame the oven.

I usually love anything to do with Alton Brown. That being said, I found his rub to be excessively salty, even after cutting back to 2 tbsp. of salt and using kosher salt. Consequently, I cut it back to 2 tsp. instead and found that to be just right for my taste. I did not want it to be overpowered with the chili powder taste, so cut that back to 2 tsp and added 2 tsp of smoked paprika instead. The addition of this smoky flavor was outstanding. I also added 1/2 tsp garlic powder and 1/2 tsp dry mustard and found these flavors worked very well with the rest of the ingredients in his rub. I did not try the braise portion of the recipe as I prefer dry rub with no liquids it allows the true flavor of the meat to shine through.