When it comes to 4th of July BBQ’s, Hot Dogs and Hamburgers are a given. But there is something special about a slab of ribs with meat so tender it falls off the bone. So this 4th I decided to make Alton Brown Ribs. Back story, I used to love watching Alton Brown’s show Good Eats. Besides cooking delicious food, Alton has a way of explaining things in a more scientific manner so you really understand the reasoning behind the cooking or the food. His show inspired me to start making my own pizza (Alton Brown Pizza Dough), and Thanksgiving Turkey is even more tastier with Alton Browns Turkey Brine. So it was a given that if I were to make ribs, I would need to use Alton’s Recipe rather than muddle with my own concoction or someone else’s.
We were very pleased with the results. The rub resulted in a flavorful rib with just enough spice that was counteracted by the sweetness of the brown sugar. And the slow cook time ensures that the meat practically falls of the bone. The next time you make ribs, I highly recommend you try this recipe out. I guarantee you will like it.
What did you cook or bake this 4th of July? Sound off in the comments below, I’d love to hear!
Recipe: Alton Brown Ribs
Dry Rub Ingredients
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning (we substituted ground cumin)
- 1/2 teaspoon Old Bay Seasoning (we couldn’t find, skipped)
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
Braising Liquid Ingredients
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
- 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, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat.
- Refrigerate the ribs for a minimum of 1 hour or overnight.
- In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
- Place the ribs 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, at 250 degrees, for 2 1/2 hours.
- Transfer the braising liquid into a medium saucepot. 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 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.
Cooking time: 3 hours 25 minutes
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
1. These are the ingredients you’ll need for the Alton Brown Rib rub. I didn’t have Old Bay Seasoning so skipped it, and I used ground cumin in place of jalapeno seasoning.
2. Combine all dry ingredients and mix together.
3. Rub the mix into the ribs.
4. Be generous with the rub, you want to get all that flavor into the meat.
5. Cover the ribs tightly with foil. Be sure to have them on a tray with sides as the juices may leak out.
6. After braising then cooking the ribs for 2 1/2 hours at 250 degrees, pour out that delicious rib juice and boil it to reduce by half.
7. After cooking for 2 1/2 hours the meat just falls off the bones.
8. While you could eat the ribs just like that out of the oven, take the extra step and toss them on the grill or under a broiler. Glaze with the reduced braising liquid that you poured out.
10. And there you have it. Alton Brown Ribs, perfect for the 4th of July or any occasion.