Alton Brown's Ribs are Now My Ribs Recipe

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Alton Brown's Ribs are Now My Ribs
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Ingredients
18
Count
Nutrition
1572
Calories
Total time
1680
Minutes
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Ingredients:

Directions:

  1. Take all the dry rub ingredients for a spin in the food processor to get them all evenly mixed.
  2. I like to let my ribs sit with the rub on overnight, So start this the day before you plan to go all caveman.
  3. Lay out 4 big pieces of HEAVY DUTY aluminum foil on the counter. Need to be longer than the rack of ribs and it MUST be heavy duty. If not and you'll get holes in the foil and a big mess in your fridge, or worse yet in your oven.
  4. Place one rack on the foil and scoop on a big pile of the rub. Then proceed to rub the seasoning into every nook and cranny you can find on the ribs. Don't forget the other side. This is going to help build up some epic levels of flavor.
  5. When the rub is evenly applied, leave the ribs on the foil meaty side down. Then bring the two long sides of the foil together above the ribs and seal with a crimp and fold technique. Then give one of the open ends a good tight seal, and the other end just kind of fold over.
  6. Repeat this with all the ribs. Store all the ribs in a roasting pan or something similar to contain any potential mess and keep it chilled overnight. If you're like me and don't have the space in your fridge for a roasting pan holding 4 racks of ribs, here is a tip. For this occasion, I have taken the two bottom drawers out and placed the ribs in the bottom of the fridge. Fits perfectly in my fridge. If you have any dry rub left over, store it in a glass jar because it will stain plastic.
  7. Fast Forward to the next day.
  8. Mix all the braising liquid ingredients together in a microwave safe container and heat microwave for about a minute or so. this just melts the honey enough to mix easier. I like to give it a quick vroom with the stick blender to get the roasted garlic thoroughly mixed into the liquid.
  9. Heat you oven to 250°F.
  10. Open the loosely sealed end of each of the foil pouches and pour an even amount of the liquid into each pouch.
  11. Seal the end of each pouch and place on a sheet pan or in a shallow roasting pan and place in the oven. Cook for 3 hours.
  12. When the 3 hours are up, pull the ribs from the oven. Open one end of the foil pouch and pour the liquid through a strainer into a sauce pan. Reseal the foil and but the ribs back in the off WITH THE HEAT TURNED OFF.
  13. Reduce this liquid by half over a med-low heat, or until it reaches a think syrupy consistency. This can take awhile because if you try to reduce it over too high of a heat, the sugar will scorch and the glaze will be ruined.
  14. When you have a nice sticky syrup, pull the ribs from the foil and place on a sheet pan. Turn the oven to Broil. Brush the syrup glaze over the top of the ribs to make a nice even coating.
  15. Place the ribs under the broiler for about 1 minute. You will want to watch them the whole time That much sugar in the glaze will burn like napalm if you don't pay attention.Pull the ribs when the glazed starts to get all bubbly.
  16. From here, serving options are up to you. I like to cut the ribs into single rib pieces, throw them in a big bowl with the remaining glaze and give them a good toss. I normally serve this in a post-modern caveman style. A big bowl of ribs, a roll of paper towels and the readiness to club someone over head if they get too close to your pile of meaty goodness. Regardless of how you do your ribs, I'm sure you'll enjoy this recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1572.01 Kcal (6582 kJ)
Calories from fat 218.93 Kcal
% Daily Value*
Total Fat 24.33g 37%
Cholesterol 198mg 66%
Sodium 3074.44mg 128%
Potassium 592.55mg 13%
Total Carbs 169.89g 57%
Sugars 92.58g 370%
Dietary Fiber 9.77g 39%
Protein 46.95g 94%
Vitamin C 6.4mg 11%
Vitamin A 0.2mg 5%
Iron 4.3mg 24%
Calcium 148.4mg 15%
Amount Per 100 g
Calories 400.92 Kcal (1679 kJ)
Calories from fat 55.84 Kcal
% Daily Value*
Total Fat 6.2g 37%
Cholesterol 50.5mg 66%
Sodium 784.1mg 128%
Potassium 151.12mg 13%
Total Carbs 43.33g 57%
Sugars 23.61g 370%
Dietary Fiber 2.49g 39%
Protein 11.97g 94%
Vitamin C 1.6mg 11%
Iron 1.1mg 24%
Calcium 37.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.7
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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