Who loves you baby back ribs

By Dee Stillwell

from Citrus Heights, CA

I saw an Alton Brown segment, "Who loves you Baby Back?" on Food Network about 6 yrs ago. They looked so good, I knew I had to make them. I have adjusted the recipe to suit our tastes, more brown sugar, less salt, etc. The braising liquid has amazing flavor when it cooks with the ribs and mingles with the rub. After reducing, it turns into a delicious sauce for your ribs. If smoking the ribs, just use your favorite bbq sauce and baste the ribs with sauce the last hour or so. These ribs can be made in the oven as the recipe states..on the grill or in a smoker. Enjoy!

ACTIVE TIME: 1 hour 10 minutes

TOTAL TIME: 4 hours 35 minutes

Yield: 4 to 6 servings

• Make the rub: Combine the light brown sugar, salt, spices, and herbs in a jar and shake it up. Set it aside.

• Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny-side down. Sprinkle each side generously with the dry rub, patting the rub into the meat. Fold the foil over the ribs and crimp to seal. Refrigerate for at least 1 hour or up to overnight.

• When ready to cook, heat oven to 250ºF.

• Combine the white wine, vinegar, Worcestershire, honey, and garlic in a liquid measuring cup.

• 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 to 3 hours.

• Remove the ribs from the oven and transfer the braising liquid to a medium saucepan. Bring the liquid to a simmer and reduce by half or until it reaches a thick syrup consistency. Brush the glaze onto the ribs. Place the ribs under the broiler 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.