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WHO LOVES YA BABY−BACK?
2
whole slabs pork baby back ribs
Dry Rub:
8
3
1
1
1
1
1
1
1
parts light brown sugar, tightly packed
parts kosher salt
part chili powder
/6 part ground black pepper
/6 part cayenne pepper
/6 part jalapeno seasoning
/6 part Old Bay Seasoning
/6 part rubbed thyme
/6 part onion powder
Braising Liquid:
1
2
2
1
2
cup white wine
tablespoons white wine vinegar
tablespoons Worcestershire sauce
tablespoon honey
cloves garlic, chopped
1
2
3
) 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.
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5
6
1
7
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) 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. Cook for
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.
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1
1
1
1
1
1
1
) Tilt the baking sheet in order to equally distribute the braising liquid.
0) Braise the ribs in the oven for 2 1/2 hours.
1) Transfer the braising liquid into a medium saucepot.
2) Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency.
3) Brush the glaze onto the ribs.
4) Place under the broiler just until the glaze caramelizes lightly.
5) Slice each slab into 2 rib bone portions.
6) Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
Yield: 2 slabs ribs
WHO LOVES YA BABY−BACK?
84
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