Vikki's Baby Back Ribs

Vikki's Baby Back Ribs (for illustration only)

Majdi asked if I would add this recipe to his blog and I am happy to oblige. The recipe is adapted from Alton Brown's baby back rib recipe, but I modified the spices and the sauce. The method is all AB's though and can be used for spareribs as well as baby back ribs, though you will have to adjust the time a bit.

Spice Rub:
8 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon ground pepper
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon Old Bay
1/2 teaspoon Italian herb mix (or a bit of thyme, rosemary and oregano)

This makes enough rub for three slabs of baby back ribs.

Braising liquid:
1 1/2 cup low sodium chicken broth
3 tablespoons apple cider vinegar
2 tablespoons honey
3 cloves chopped garlic

Microwave the braising liquid for one minute then stir to ensure the honey is dissolved.

Pat the ribs dry and remove the membrane from the bone side of the slab. Or, if you don't want to remove the membrane, just slice through it along each bone. Tear off a huge piece of heavy duty aluminum foil (the wide kind) that's at least 6 inches longer than the slab of ribs. You'll need one piece of foil per slab.  Liberally rub both sides of each slab with the rub while the slab is laying on the foil (shiny side down). Encase the slab in the foil by bringing the long sides together and rolling them down, then rolling one short side up and into the ribs. You will now have a pouch with one open end. With the slab pouch sitting on a large baking sheet pour 1/2 cup of the braising liquid in the open end and tilt the pouch to distribute. Fold the open side of the pouch closed. Repeat for each slab. Place the pouches, still on baking sheets in an oven preheated to 250 degrees Fahrenheit. Leave in the oven for 2 hrs. 45 minutes. When you remove the ribs from the oven they should be fork tender. If they are not tender, put them back in the oven and check every 15 minutes. WHEN OPENING THE POUCHES BE CAREFUL OF THE ESCAPING STEAM AND HOT LIQUID!

Remove the ribs from the oven, carefully pour out the braising liquid (or you can save it and boil it down for a sauce) and cut the slabs in half. If you have access to a grill, put the ribs on the grill, baste with bbq sauce and cook until lightly charred. I find it's best to put the sauce on after the ribs have been on the grill for a minute or two and the outside has dried out a bit. I try to put several layers of sauce on the ribs before taking them off the grill. If you don't have a grill, you can do the same thing under your broiler on a foil lined baking sheet, though you may have to work in batches.

As I mentioned, you can save the braising liquid and boil it down into a sauce (reduce by half),  but I prefer a more traditional bbq sauce. Here's the recipe I use:

1 cup ketchup

1 cup chili sauce (found by the ketchup in the supermarket - if you can't find it use more ketchup)

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons honey

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1/4 teaspoon cayenne pepper

1 teaspoon hot sauce

1 tablespoon Worcestershire sauce

Mix all ingredients in a medium sauce pan and bring to a simmer. Reduce the heat and simmer for about an hour, stirring frequently. I usually find that I have to adjust to taste once it's simmered for a bit by adding more honey, vinegar or cayenne until it's just the way I want it.