Recipe

Braised Pork Back Ribs Recipe


Braised Pork Back Ribs Recipe
Add Step-by-Step Photos 		Jemison / All my dishes
2 years, 1 month ago
Recipe from Chef Jim Myers. It was found in The Herald in 2005.
Prep:90m Cook:170m Servings:4

Jemison

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Ingredients
  • 2 whole slabs pork baby back ribs
  • Dry Rub:
  • 8 T light brown sugar, tightly packed
  • 3 T kosher salt
  • 1 T chili powder
  • 1/2 t ground black pepper
  • 1/2 t cayenne pepper
  • 1/2 t jalapeno seasoning
  • 1/2 t Old Bay Seasoning
  • 1/2 t rubbed thyme
  • 1/2 t onion powder
  • Braising liquid:
  • 1 c white wine
  • 2 T white wine vinegar
  • 2 T Worcestershire sauce
  • 1 T honey
  • 2 cloves garlic, chopped

Directions
  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 foil, shiny side down.
  3. Sprinkle each side generously with the dry rub.
  4. Pat the dry rub into the meat.
  5. Refrigerate the ribs for a minimum of 1 hour.
  6. In a microwavable container, combine all ingredients for the braising liauid.
  7. Microwave on high for 1 minute.
  8. Place the ribs on a baking sheet.
  9. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.
  10. Tilt the baking sheet in order to equally distribute the braising liquid.
  11. Braise the ribs in the oven for 2 1/2 hours.
  12. Transfer the braising liquid into a medium sauce pot.
  13. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency.
  14. Brush the glaze onto the ribs.
  15. Place under the broiler just until the glaze caramelizes lightly.
  16. Slice each slab into two-rib bone portions.
  17. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
  18. Chef Notes:
  19. This recipe is adaptable to most any sauces such as barbecue, oriental, mustard, etc. You may eliminate any one of the ingredients in the rub to accommodate your taste. They can be cooked ahead and grilled before service. It is, by far the best pre-cook for ribs I have ever tried.
  20. 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.

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Comments

linebb956 2 years, 1 month ago said:
Now this is good... Finger lickin good!

pointsevenout 9 months, 1 week ago said:
Nice spices but an edge on the salty side.
I like the slow cook temperature. Bones come right out of the meat. Added a picture.


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4.7

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