It’s no secret that I’m in love with pork. The “other white meat” had me at bacon at a very young age. And from there I progressed to pork chops, pork tenderloin, pulled pork shoulder, pork belly (how can one forget the discovery of pork belly?) and now, baby back ribs.
I tried this recipe a few months ago, and I’ve been thinking about it ever since. The ribs, slow cooked in the oven, end up ridiculously tender, with the meat just falling off the bone. It’s the only way I enjoy my ribs. I’ve never seen the appeal of gnawing tough meat off a bone, but maybe I’m just a lazy eater.
This recipe base started with an Alton Brown recipe I found, and then I adapted from there. It looks like it has a lot of ingredients, but the recipe is fairly simple. And feel free to adjust the seasonings based on what you have in your pantry. You can easily adapt the recipe as long a you use brown sugar & kosher salt as a base for the dry rub.
Beer Braised Baby Back Ribs
2 slabs of baby back ribs (serves about 6 people)
8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup dark beer
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.
In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs, bone side down, on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 – 3 hours.
Transfer the braising liquid into a medium pot on the stove. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler (3-4 minutes) just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.