Nothing catchy about these ribs. Just plain amazing, paper towels needed, saucy, fall off the bone, tender rib deliciousness.



2 racks beef or pork ribs
wide heavy-duty aluminum foil

Dry Rub:
1/4 cup brown sugar
3 Tablespoons kosher salt
1 Tablespoon chili powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme or Italian seasoning

Braising Liquid:
1 cup chicken broth
2 Tablespoons white wine vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon honey
about 2 cloves garlic, minced

Stir together ingredients for the dry rub.

Line two cookie sheets with a layer of aluminum foil, place one rack of ribs on each and rub one half of dry rub mixture on each rack.

Place a second sheet of foil over the top of the ribs. Make an envelope for the ribs. Seal the long sides by folding edges up and over a few times to make sure that no liquid will leak out during cooking. Then loosely fold up the short ends. You are going to have to pour liquid in and out during cooking, so don’t make the short ends too hard to open up.
Stash the rib in the fridge for at least one hour or up to 24 hours.

When you about 3 and a half hour from being hungry,  preheat oven to 250*.

Take the ribs out of the fridge and allow to sit at room temp for about 15 minutes to take the chill off.

Stir together the braising liquid ingredients and microwave for about 60 seconds.

Carefully open one end of each rib packet. Pour one half of the braising liquid into each of the ribs then refold.

Bake ribs in oven for 2 1/2 to 3 hours. About 45 minutes into cooking, you will begin to smell the most amazing smells.

After about 2 1/2 hours, check the ribs for doneness based on the temp needed for the type of ribs you are cooking. Beef should be between 150-160* and pork at least 150*.

Carefully open one edge of the foil and pour the cooking liquid into a sauce pot. Pull off the top sheet of foil and set aside the ribs.

Bring cooking liquid to a boil until liquid is reduced by half.

Remove from heat once the liquid has become a thickened sauce. Heat up the broiler.

Brush the sauce over the ribs.

Place the ribs under the broiler for 1-2 minutes, watching constantly. Sauce will start to bubble and caramelize.

Cut ribs, toss with extra sauce and serve.


Source: Recipe adapted from Alton Brown

One response to “Ribs

  1. Pingback: Lasagna | Hopefully Homemade

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