by Jennifer Perillo
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1/2 cup
brown sugar
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2 teaspoons
sweet paprika
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1 teaspoon
garlic powder
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1/2 teaspoon
freshly ground black pepper
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1 tablespoon
kosher salt
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1 teaspoon
instant espresso powder
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1/4 teaspoon
all spice
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1 teaspoon
chiptole powder (optional)
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2
slabs pork baby back ribs (3 to 3 1/2 lbs total)
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1 cup
sparkling white wine (like prosecco)
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2 tablespoons
apple cider vinegar
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2 tablespoons
Worcestershire sauce
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1 tablespoon
honey
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Preheat oven to 250 degrees.
Ask the hotline about this step!Add all the dry rub ingredients to the bowl of a food processor. Pulse until ingredients are combined, about two or three 1-second pulses. Rub mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place ribs, single layer, on a rimmed baking sheet or in a roasting pan and let sit, covered, in the refrigerator for one hour.
Ask the hotline about this step!Meanwhile, place liquid ingredients in a small pot and cook over medium heat until just hot. Alternately, you can add them to a microwave-safe bowl and cook on high for 1 minute.
Ask the hotline about this step!Remove ribs from the refrigerator. Pour braising liquid over ribs, wrap tightly with heavy-duty foil and place in oven, side by side if possible. Cook for 2 ½ half hours. Alternate pans halfway through if cooking on separate racks in oven.
Ask the hotline about this step!Remove pans from oven, discard foil and pour or spoon the braising liquid into a medium saucepot. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, 20 to 30 minutes.
Ask the hotline about this step!Preheat broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). Slice and serve with remaining glaze on the side. What to Drink: An old-fashioned made with Eagle Rare single barrel bourbon is the perfect partner.
Ask the hotline about this step!I made these on a cold December day and was a little disappointed given the rave reviews. They were fine and looked great, but the taste was nothing special in my opinion. They took slightly longer to cook than stated, and were tender, falling off the bone, but lacking in depth of flavor. Perhaps they'd be better finished on the grill rather than under a broiler, or maybe the sauce could use a little liquid smoke. Or maybe I just like my flavors a little bolder.
Jennie Perillo!
These ribs are slammin' yum! Holy crap, I expected them to be great, but they were even better than I hoped. It's all I can do to keep from going downstairs and devouring the leftovers.
Jennifer: I'm about to make these for our family reunion next week. Yum!
Do you I need to wrap each individual rack of ribs with tin foil, or can I just cover the rimmed baking sheet w/foil and press down tightly around the edge of the sheet?
Many thanks!!!!
Hi Jennifer - The title doesn't lie. These really were seriously delicious. We really enjoyed them and will be making them again and again. Thanks for the recipe!
Melissa—I'm so glad you liked it, and it was my pleasure to share this recipe!
Hi, Jennifer.
Can I slow cook these in my smoker without making any changes to your recipe?
Thanks,
Ed
Ed—you can certainly stick with the rub, but I might suggest reducing the liquid ingredients until they thicken to make a glaze, unless you were going to try and use this braising technique in the smoker. Let us know how it goes!
RE: smoked paprika substitute...or perhaps use a teaspoon of Liquid Smoke added to the liquid ingredients = smokey flavor also.
Awesome, awesome recipe! I am in love with these ribs. I made them for my family and I took some to work for a potluck lunch and EVERYONE loved the ribs. I like a little spice with my ribs, so I altered the recipe a little and added a deseeded habanero to the glazing liquid as it was thickening....just perfect!!
Excellent, excellent recipe! I've made it twice now and my only (joking) complaint is that the meat is soooo tender that it's hard to move the ribs around without falling apart! I could have worse problems, right? ;)
What I like to do is after the baking, I like to glaze/crisp it up on the grill outside (here in California, we grill YEAR-round).
I was wondering, since I hate to run the oven in the summer, do you think the 2.5 hours of baking could somehow be done on the grill? Thanks.
You can definitely do this recipe 100% on the grill—it's how I used to before adapting it for indoors. Just make sure you have a full tank of gas since they still require the same long cooking time. Instead of a pan, use HEAVY DUTY foil to essentially make a packet for the ribs. You will want to cook these using the same low and slow method over indirect heat. Are you using a gas (how many burners) or charcoal grill? Let me know if you need more help on cooking with indirect heat on the grill.
Dear Jennifer, First of all, thank you for reminding the world about the word "alternately" which, sadly, seems to have been overtaken in usage by the dreadful "alternatively." Second and more urgently . . . if you could not use paprika in your ribs recipe because someone was allergic to it, what would you use instead? Or would you leave it out and not worry about substituting? Thank you. Best regards, Antonia James
So sorry it took me this long to get back to you! The paprika definitely adds a smoky flavor and is essential to the outcome of this recipe as I intended it. However, I would not want to persuade you from trying this. I might be tempted to swap in tomato paste for it. The resulting flavor will be different indeed, but it will create that extra layer of flavor you're looking for. Hope this helps and let me know!
I tried making this again except I substituted Maker's Mark for the Prosecco. I think it has potential but I used way too much and the ribs kind of made me nauseous : /
Oh yes, bourbon is pretty strong. I'd suggest cutting back on the alcohol amoutn and boosting the brown sugar amount is you try it again—it definitely has potential. Let me know what you come up with!
I'm so glad you're all enjoying this recipe. I make them often too.
Made these today and they were a huge hit with my friends. I will definitely be making these again... often...
Jennifer, I made these for dinner with my family while we were all up in Maine last week. We ate them out on the deck with fried corn and a green salad, and everyone raved.
These look delicious Jennifer. I can't wait to try this, you just inspired me to buy some ribs this weekend.
Your process, rub, and glaze are very similar to my tried-and-true rib technique that NEVER fails to please everyone (well, except for that one time I forgot them under the broiler!).
I'm going to try your variation of rub next time.
Hope you liked the ribs Kelsey.
Darryl, I'd love to know your rub variation.
Love your recipe. Proseco is brilliant here!