Stapleballs at 16:02, 25 April 2010

2010-04-25T16:02:16Z

Stapleballs at 16:01, 25 April 2010

2010-04-25T16:01:54Z

Stapleballs at 16:01, 25 April 2010

2010-04-25T16:01:24Z

New page

===Ingredients===
*2 whole slabs pork baby back ribs (aka Loin ribs) most pig ribs will work, but you really need them in slab/rack format

'''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

* You can't get these in england AFAIK, just wing it to suit your tastes

'''Braising Liquid'''
*1 cup white wine
*2 tablespoons white wine vinegar
*2 tablespoons Worcestershire sauce
*1 tablespoon honey
*2 cloves garlic, chopped

===Method===
Preheat oven to 120 degrees.

In a bowl, combine all dry ingredients and mix well.

Place each slab of baby back ribs on a piece of heavy-duty (turkey foil is good) 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 saucepan.
Bring the liquid to a simmer and reduce by half or until of a syrupy consistency.
Brush the glaze onto the ribs. Place under the grill 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.

<nowiki>**</nowiki>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.

I like to make a little extra braising liquid and dry rub, then cook it down, that way you get some pre-thickened sauce (it can help to make the main sauce more syrupy)

[[Category:Recipes]]

@@ Line 13: / Line 13: @@
 *1/2 teaspoon onion powder
- *You can't get these in england AFAIK, just wing it to suit your tastes
+<nowiki>*</nowiki>You can't get these in england AFAIK, just wing it to suit your tastes
 '''Braising Liquid'''

Baby Back Ribs - Revision history

Stapleballs at 16:02, 25 April 2010

Stapleballs at 16:01, 25 April 2010

Stapleballs at 16:01, 25 April 2010