So as Jeff has gotten addicted to making pizzas, I have a new found love for braising. This low and slow cooking technique produces moist and tender meats and also pairs well with drinking a couple of beers (what else would you do for 6 hours as you wait for your dish to finish?). Thanks to the great Dr. King, I had the day off, what a perfect time for some Ba-Ba-Ba-Ba-Braaaaaaaaising!!!!!
I decided to make Alton Brown's Good Eats rib recipe after saving on my DVR for the better half of a year. The ribs are braised in a foil packet, but they only take about 2.5 hours. (When I use my electric smoker, they take about 5-6 hours.) Below is Alton's recipe, I switched up the rub a little by adding more cayenne peper, crushed red pepper and I also applied mustard before putting on the dry rub.
I will be making this again.
Ba-Ba-Ba-Ba-Braaaaaaaaised Indoor Ribs
Ingredients
2 whole slabs pork baby back ribs
I decided to make Alton Brown's Good Eats rib recipe after saving on my DVR for the better half of a year. The ribs are braised in a foil packet, but they only take about 2.5 hours. (When I use my electric smoker, they take about 5-6 hours.) Below is Alton's recipe, I switched up the rub a little by adding more cayenne peper, crushed red pepper and I also applied mustard before putting on the dry rub.
I will be making this again.
Ba-Ba-Ba-Ba-Braaaaaaaaised Indoor Ribs
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
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
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.
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.
Looks dank buddy, especially the reducing of the liquid Down into a glaze. I'm not sure if you've seen the Bobby flay vids I posted or not but he,s got some good looking ribs on there that I might try
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