In honor of the tentative Spring-ish weather, this Saturday night I will be making "my" famous "two day" ribs. We'll that's what the kids call them anyway :-) Truthfully they are Alton Brown's ribs, but we can just let the kids believe I come up with this stuff by myself, right? After dinner, when they are rubbing their full little bellies they always tell me that I must love them extra much to spend two whole days making ribs for them. It's totally worth it. ❈
What makes these "two day ribs" is that I find it easier to let the ribs sit overnight before braising and grilling the next day. If you are super efficient you can make them in one afternoon though.
Two Day Ribs
2 whole slabs pork baby back ribs
Dry Rub: (Leave spices out/substitute spices, it all works out.)
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
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Directions (I choose to do this over a two day period, ribs in the rub and making the braising liquid on day one , and braising/grilling on day two.)
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, 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. 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 for 2 1/2 hours. Transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place on preheated grill 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.
*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.