Tender, moist fall-off-the-bone ribs at home? Use your oven and this braising technique to get perfect ribs every time.
It only takes a few hours to make great tasting ribs at home using this braising technique that keeps the meat moist and flavorful. You can eat the ribs straight from the bone or make a nice version of a pulled pork sandwich with slaw. Another option is to use the leftover rib meat to make a loaded baked potato with all the fixings.
You will needs 2 slabs of pork baby back ribs for this recipe. To prepare the ribs, turn them over and remove the membrane that runs the entire length of the ribs. Use a sharp knife and make an incision along one of the rib bones. Then take a paper towel and pull the membrane, while holding the ribs, until it is removed. The membrane is super slippery and hard to remove without the paper towel.
Dry Rub Ingredients:
- 8 tablespoons light brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
Braising Liquid Ingredients:
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 garlic cloves, chopped
- 1/2 cup barbecue sauce (optional)
1. Preheat oven to 250 degrees.
2. Combine all dry ingredients in a bowl and mix well. 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 and pat the mix into the meat. Cover in the foil and refrigerate the ribs for 1 hour.
3. In a microwave safe bowl, combine the white wine, vinegar, Worcestershire sauce and honey. Microwave on high for 1 minute.
4. Place the ribs on a baking sheet. Open one end of the foil on each side and pour a total of half of the braising liquid into the foil packet. Braise the ribs in the oven for 2 1/2 hours.
5. Transfer the remaining braising liquid into a medium saucepan. Bring the liquid to a simmer and reduce by half. Add the barbecue sauce, if using, and brush glaze onto ribs.
6. Return ribs to oven under the broiler until the glaze caramelizes lightly. Remove from oven and serve with the remaining hot glaze.
I adapted this recipe from the Alton Brown recipe by adding a little barbecue sauce to the mixture. The glaze works well but I like the added barbecue flavor.