Eleven Pipers Piping

Backyard Baby Back Ribs

My wife used to hate ribs.  Used to.  These take a bit of work, but it’s worth it!  This is another Alton Brown recipe, slightly modified–I removed the coffee and substituted lime juice for the margarita mix in the original recipe.  I also changed it from 2 full racks to 3 full racks because Costco sells cryo-packs with 3 slabs of baby back ribs.

Ingredients:

• 3 full racks/slabs (about 6-7 pounds) baby back pork ribs
• Kosher salt
• 9 Tablespoons Rub Number Nine (recipe follows)
• 3/4 cup orange juice–not fresh squeezed
• 3/4 cup lime juice–not fresh squeezed
• 1/2 cup honey
• 1/2 cup ketchup
• 1 1/2 Tablespoon Worcestershire sauce
• 1/8 Teaspoon cayenne pepper

Preparation:

Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil.  (The foil should be 4 inches longer than the ribs on either end.)  Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub.  Turn the ribs, meat side down, and tightly seal each foil pouch.  Place on two half sheet pans and refrigerate overnight.

The next day, heat the oven to 250 degrees Fahrenheit.

Combine the orange juice and lime juice in a liquid measuring cup.  Open one end of each pouch and evenly divide the liquid between the three pouches.  Reseal the pouches and place the sheet pans in the oven for 2 to 2 1/2 hours.  Remove the ribs from the oven, carefully open one end of each pouch and pour the braising liquid into a heatproof measuring cup.  Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

The fat in the braising liquid will have solidified on top and can be removed at this time.  Transfer the liquid into a saucepan and add the honey, ketchup, Worcestershire sauce, and cayenne pepper.  Whisk to combine.  Set over medium high heat and reduce to a sticky glaze, approximately 10-15 minutes.

Set a gas grill to medium-high and allow to heat for 10 minutes.  Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium.  Leave alone for 3 minutes.  Flip and cook for another 3 minutes.  Flip and cook for 3 minutes on each side one more time or until each rib has a nice char.  Remove the ribs from the grill to a cutting board and cut into 2 rib portions, using kitchen shears.  Add the ribs and half the glaze to a large serving bowl and toss thoroughly to coat.  Serve the remaining glaze on the side.

Rub Number Nine

Ingredients:

• 1 1/4 cups dark brown sugar
• 3/4 cup chili powder
• 1/4 cup garlic powder
• 2 Tablespoons ground thyme
• 1 Tablespoon cayenne pepper
• 1 tablespoon allspice

Preparation:

Place all of the ingredients in an airtight container and shake to combine.  Store for up to 3 months.

Link to last year’s post: http://misterme.com/2009/12/24/eleven-pipers-piping/