RIBS - BARBEQUE RIBS -the best recipe





I didn't know how good ribs are, until I ate at a summer party, with lots of beer and lots of ribs...
I had ribs at many places after that, at parties and restaurants... and I tried quite few recipes, from books, from food network and I find that this Alton Brown's recipe (a little modified by me) it is very good recipe!

Ingredients

•          2 whole slabs pork/beef baby back ribs
.           1 garlic head

Dry Rub:

•          3 tablespoons kosher salt
•          1 tablespoon chili powder/or paprika powder
•          1/2 teaspoon ground black pepper
•          1/2 teaspoon Old Bay Seasoning
•          1/2 teaspoon rubbed thyme
•          1/2 teaspoon onion powder
.           2 tablespoon oil
OPTIONAL, if you want a “little hit”:
1/2 teaspoon cayenne pepper
•          1/2 teaspoon jalapeno seasoning


Braising Liquid:

•          1 cup white wine  
           1 cup beer
•          2 tablespoons white wine vinegar
•          2 tablespoons Worcestershire sauce
•          1 tablespoon honey/ or apple juices
•          2 cloves garlic, chopped


Directions

Preheat oven to 250F degrees. 

In a bowl, combine all dry ingredients and mix well.  Sprinkle each side generously with the dry rub. Pat the dry rub into the meat.

Refrigerate the ribs for a minimum of 1 hour, up to next day.


 Combine all liquid ingredients for the braising liquid.  

Place the ribs on a baking pan and pour the braising liquid on top of it.

Push clove of garlic, into the ribs.   



 Cover the ribs with aluminum foil and bake for 4-8h at 250F. Braise the ribs every 1/2 hours. Tilt the baking pan in order to equally distribute the braising liquid. The meat has to be very soft, almost falling from the bones, when is ready.
NOTE: I don’t like to use this liquid, it is full of fat, from dripping.








Brush the ribs with your favorite BBQ sauce.





Place   directly on the pre-heated grill just until the glaze caramelizes lightly and the ribs become dark brown, about 10-15 minutes.

Slice each slab into 2 rib bone portions.

If you like to use the driping from baking, place the  mixer of dripping with the BBQ sauce  into a bowl and toss the rib portions in the glaze. 

Serve ribs hot, from the grill with french fry and lots of cold beer, and Bonne apetit!




Who Loves Ya Baby-Back? food network, 2009 Alton Brown

Comments

  1. I do my ribs in a simmilar way, with out a brasing liquid. My mouth is watering reading the recipe, when I got to the plate photo, i was envious !! Thanks for sharing, We have a slb of ribs in the freezer ,will try your recipe and let you know the result.
    Jim Biscardi
    ovenminded.com

    ReplyDelete
  2. nice recipe and looking very delicious, keep writing and uploading
    thanks

    ReplyDelete

Post a Comment

THANK YOU FOR YOUR COMMENT! I AM LOOKING FORWARD FOR YOUR IDEAS.. PLEASE if you sign as anonymous, PUT YOUR NAME AT THE END, at least I know who's comment is, ILI