(Can’t Get My) Baby Back Ribs - The Curb Market
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(Can’t Get My) Baby Back Ribs

Ribs are a great first date food. Why? There’s no right way to eat a rack of ribs. You can start out any first meeting making yourself look as cool as you like, but by the time you’re halfway through a plate of baby backs you’ll both be covered in sauce and won’t be able to help grinning. The perfect icebreaker, right? And delicious to boot. Whether it’s a first date or sit down dinner, this recipe is sure to be a hit, and to taste too good for it to be awkward when you both reach for the same stack of napkins. So go ahead, make a meal you won’t soon forget. And if it doesn’t work out, you’ve still got a couple racks of ribs chilling in the fridge for lunch tomorrow, so it’s really their loss, right?

Ingredients:

2 racks of babyback ribs
8 tablespoons light brown sugar, firmly 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 salt
1⁄2 teaspoon Old Bay Seasoning
1⁄2 teaspoon thyme
1⁄2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 garlic cloves

In a bowl, combine all your dry ingredients for the rub.

 

Place each slab of ribs on a strip of aluminum foil, and sprinkle your dry rub on liberally as you start massaging it into the meat.


Wrap your ribs up in a packet of foil so they’re covered, but leave an opening at one side for your marinade and refrigerate them for at least an hour so your rub can set.


Combine your remaining ingredients for the braising liquid and microwave on high for 1 minute.
Place your rib packets on a cooking sheet and gently open one side to pour your liquid in. Once it’s evenly distributed, crimp your openings shut and place your sheets in the oven.

Braise the ribs in a 250° oven for 2 ½ hours.

Once you’ve pulled them from the oven, carefully open the packets and pour the remaining liquid into a medium saucepan and boil it until it reduces down to a syrup.

Brush your freshly reduced glaze onto the ribs and let them sit under a broiler for a few minutes until the glaze caramelizes.

Brush each rack with your favorite barbecue sauce and cut them into even sections along the rib for serving. You’ll be set with a perfect plate of ribs that’s warm, flavorful, and the perfect demonstration of your skill in the kitchen.

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