I haven't tried this recipe yet
Source: Alton Brown, host of show Good Eats
quantity below is enough to marinade two racks
||white wine vinegar (or any kind of vinegar)|
||garlic, smashed and chopped|
- 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.
- Generously shake on RibRubByAltonBrown, and pat it down.
- Flip ribs over.
- Shake on rub and pat down, but less generously than before.
- Flip ribs back over. Convex side should be up.
- Bring long sides of foil up over ribs and fold twice, then lightly pat down.
- Roll up ends loosely, because you'll add liquid through that later.
- Place on cookie sheet and in fridge for at least one hour before cooking. Overnight is better.
- Microwave marinade ingredients for 1 minute.
- Open one end of ribs enclosure and shape into funnel.
- Pour in marinade.
- Tilt sheet so that marinade flows to other end too.
- Re-roll the ends.
- 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.
- 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.
- Lay pouch of one rack in a wide pan (e.g. a saucier) so that the center bows down.
- Cut small drain holes in middle so sauce drains out (i.e. one on each side).
- Place back on tray. Set aside.
- Reduce this sauce down to a glaze for about 10 minutes. It's done right before it burns, so be careful.
- Keeping ribs on tray, open them and roll back the tin foil along the long sides.
- Paint glaze onto meat.
- 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