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RibsByAltonBrown - DGWiki
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Ribs By Alton Brown

I haven't tried this recipe yet

Source: Alton Brown, host of show Good Eats

Marinade Ingredients

quantity below is enough to marinade two racks

1 c white wine
2 tbsp white wine vinegar (or any kind of vinegar)
2 tbsp Worcestershire sauce
1 tbsp honey
2 cloves garlic, smashed and chopped

Instructions

  1. Lay racks of ribs (these are baby backs) out on one sheet of heavy duty tin foil (shiny side away from meat - heats a bit more slowly) each, convex side up.
  2. Generously shake on RibRubByAltonBrown, and pat it down.
  3. Flip ribs over.
  4. Shake on rub and pat down, but less generously than before.
  5. Flip ribs back over. Convex side should be up.
  6. Bring long sides of foil up over ribs and fold twice, then lightly pat down.
  7. Roll up ends loosely, because you'll add liquid through that later.
  8. Place on cookie sheet and in fridge for at least one hour before cooking.  Overnight is better.
  9. Microwave marinade ingredients for 1 minute.
  10. Open one end of ribs enclosure and shape into funnel.
  11. Pour in marinade.
  12. Tilt sheet so that marinade flows to other end too.
  13. Re-roll the ends.
  14. Cook at 225 degrees for 2.5 hours, monitoring oven temperature carefully.  Do not cook faster or they will dry out.  Recommend using oven thermometer.
  15. To test braise success, open one end of the pouches and lift up the end of the rack.  Try to turn in its place a bone which is about 3 or 4 from the end.  If it does just turn, then they're done.
  16. Lay pouch of one rack in a wide pan (e.g. a saucier) so that the center bows down.
  17. Cut small drain holes in middle so sauce drains out (i.e. one on each side).
  18. Place back on tray.  Set aside.
  19. Reduce this sauce down to a glaze for about 10 minutes.  It's done right before it burns, so be careful.
  20. Keeping ribs on tray, open them and roll back the tin foil along the long sides.
  21. Paint glaze onto meat.
  22. Place in top shelf of oven with broiler on. Watch carefully.  In about a minute, the sauce will bubble and turn brown.  Remove then.  If 10 seconds too long, they will burn.

Note: the video graphic said 2 tbsp of honey, but Alton only said and used one

size: 2.14 kb    file modified: 2009.4.3