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--- recipes:good_eats_baby-back_ribsd_eats [2016/12/01 14:06] – ↷ Page name changed from recipes:baby-back_ribs-good_eats to recipes:good_eats_baby-back_ribsd_eats jmarcos
+++ recipes:good_eats_baby-back_ribsd_eats [Unknown date] (current) – external edit (Unknown date) 127.0.0.1
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+{{ :recipes:wholovesyababyback_s4x3.jpg.rend.sni12col.landscape.jpeg?direct&200|}}
+====== Good Eats Baby-Back Ribs ======
+/* Description */
+<WRAP right>{(rater>id=100|name=Good Eats Baby-Bakc Ribs|type=rate|headline=off)}</WRAP>
+|**Preheat:** 225°|**Yield:**  servings||
+|**Prep:** 1:10|**Wait:** 0:00|**Cook:** 3:25|
+====== Ingredients ======
+  * 2 whole slabs pork baby back ribs
+Dry Rub:
+  * 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
+Braising Liquid:
+  * 1 cup white wine
+  * 2 tablespoons white wine vinegar
+  * 2 tablespoons Worcestershire sauce
+  * 1 tablespoon honey
+  * 2 cloves garlic, chopped
+====== Directions ======
+  - Preheat oven to 225 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.
+====== Notes ======
+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.
+http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe.html?oc=linkback
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Stew-Braise GoodEats }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Beverage
+Beverage/Cocktail
+Bread
+Bread/Muffin
+Bread/Quickbread
+Brines-Marinades-Rubs
+Breakfast
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+MainDish/Seafood
+Pasta
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+Seasoning
+Side
+Snack
+Soup
+Stew-Braise GoodEats
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+Vegetarian
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+---Recipe Sources---
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~