Alton Brown's Baby Back Ribs



  • 2 whole slabs pork baby back ribs


For the 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

For the Braising Liquid:

  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 cloves garlic, chopped


Step 1: Preheat oven to 250 degrees.
Step 2: In a bowl, combine all dry ingredients and mix well.
Step 3: Place each slab of baby back ribs on a baking sheet. 
Step 4: Ribs should be 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. 
Step 5: In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Step 6: Pour half of the braising liquid on the ribs. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Step 7: Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. 
Step 8: Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. 
Step 9: Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

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