Result: Delicious, Mouthwatering Ribs, Potato Salad and Garlicky Broccoli
Rob pretty much rocked this one ~ I tried to throw him a curve ball with a chili that is hard to find in these parts (Thank you, Beth) but he snapped back with an adaptation of Who Loves Ya BabyBack?
Who Loves Ya Baby-Back?
Recipe courtesy Alton Brown
With Alterations By Rob
2 whole slabs pork baby back ribs
8 tablespoons light brown sugar, tightly packed
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
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.
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 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.
*This recipe makes several batches of dry rub.
Potato Salad adapted from Food Network, modifications in italics.
2 tsp capers, chopped
2 tbsp apple cider vinegar
In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool.
Sunday Night Challenge