Braised Pork Back RibsFrom jemison 6 years ago
- 2 whole slabs pork baby back ribs shopping list
- Dry Rub: shopping list
- 8 T light brown sugar, tightly packed shopping list
- 3 T kosher salt shopping list
- 1 T chili powder shopping list
- 1/2 t ground black pepper shopping list
- 1/2 t cayenne pepper shopping list
- 1/2 t jalapeno seasoning shopping list
- 1/2 t Old Bay Seasoning shopping list
- 1/2 t rubbed thyme shopping list
- 1/2 t onion powder shopping list
- Braising liquid: shopping list
- 1 c white wine shopping list
- 2 T white wine vinegar shopping list
- 2 T worcestershire sauce shopping list
- 1 T honey shopping list
- 2 cloves garlic, chopped shopping list
How to make it
- 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 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 liauid.
- 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 sauce pot.
- Bring the liquid to a simmer and reduce by half or until a thick syrup consistency.
- Brush the glaze onto the ribs.
- Place under the broiler just until the glaze caramelizes lightly.
- Slice each slab into two-rib bone portions.
- Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
- Chef Notes:
- 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.
- 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.
The Cookjemison Huntersville, NC
The Rating7 people
Now this is good... Finger lickin good!linebb956 in La Feria loved it
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