Alton Brown's Baby Back Ribs Recipe - Food.com (2024)

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photo by Jonathan Melendez

Reviews

1. I have made this recipe now probably 10 times - I braise them the full 2-1/2 hours - the rub is too salty for us though so I half the amount of salt but we like it really slathered up with the rub....ribs are so tender & delicious w/this recipe!

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   teribluestar

2. I've used this recipe a couple of times, each time finishing them on the grill. Each time they have turned out excellent. Quicker than slow cooking on the BBQ, cleaner than pre-boiling, and gave better results than both methods (for me at least). Only problem is the ribs are so good, it took me a week to work off the excess calories!

   Jack Flap

3. Great recipe. I came across this same recipe by Brown on the Food Network web site. I finish cooking the ribs on the grill rather using the broiler--my wife would kill me if I got her oven dirty ;o).

   Pokey in San Antonio

4. These ribs are awesome! I've made them several times and they're definitely a family favorite!

   appols6

5. These are literally the best ribs I've ever made in my oven. The rub was amazing, the basting liquid gave them so much flavor and they were don't within 2 hours. They were so tender, falling right off the bone. Make them, you won't regret it!

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   Jonathan Melendez

see 24 more reviews

Tweaks

1. 1 tbsp of salt, we put 2 tbsps in and it was crazy salty, I can't imagine what 3 tbsp would be like. The ribs were great though

   OM B.

2. My tweak was a small reduction in salt.

   Leif H.

3. Used Red wine, Apple Cider vinegar, Maple Syrup instead of White wine, White wine vinegar and Honey. It makes a more robust sauce, and seem to reduce better

   John G.

4. I am very conflicted about this recipe. On the one hand, the ribs turned out to be the most tender I've ever made, without being TOO tender.... just perfect really. On the other hand, the BBQ glaze was problematic from the very beginning. When I read the reviews here complaining about the glaze, I went to the food network website and looked up the same recipe. The reviewers there had the same issues with the sauce as well! Ultimately, I decided to use half the amount of dry rub. Once the ribs were done cooking, I drained the foil and got my liquid out and it was almost half oil. I had to skim it for a long time before the glaze even started to reduce, and by that time everyone was hungry and the ribs were getting cold so I glazed them with bottled BBQ sauce instead. I still kept an eye on the reducing sauce while we were eating though, and added a small can of tomato paste. Once the glaze was ready (after everyone finished eating), it was indeed a bit on the salty side- but not unbearably so, at least for me. I can't imagine how salty it would've been if I had used all the dry rub! We ate the leftover ribs the next day with the homemade BBQ sauce and even used it for dipping dinner rolls into. I have to say, if it wasn't so salty it would'be been the best BBQ sauce I've ever had. If you're making the glaze, do what I did and use half the amount of dry rub, skim the oil off the surface of the sauce and add an 8oz can of tomato paste. It will still be quite salty though, and will take very long to reduce.

   rpgaymer

5. I've made this recipe with baby backs once. This recipe is the recipe that made my teetotaling great aunt (now deceased) go out and buy wine so that she could make her own! Hands down, this is my favorite AB recipe. This is my go-to BBQ rub, although I usually substitute the jalepeno seasoning for paprika. I have used the rub successfully on chicken, ribs, pork chops, steak. I like to let it "relax" on the meat for a few hours up to overnight before cooking the meat.

   JanieTeachGal

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