Alton Brown Ribs Recipe

This Alton Brown Ribs recipe is a tender and sticky dish, which calls for succulent baby back ribs and a homemade braising liquid. It’s the ultimate indoor barbecue, ready in about 3 hours and 30 minutes.

Alton Brown Ribs Ingredients

For the Ribs and Rub

• 2 full racks pork baby back ribs (approx. 2-3 lbs each)
• ½ cup light brown sugar, packed
• 1 tbsp kosher salt
• 1 tbsp chili powder
• ½ tsp ground black pepper
• ½ tsp cayenne pepper
• ½ tsp jalapeno seasoning (optional)
• ½ tsp Old Bay seasoning
• ½ tsp rubbed sage
• ½ tsp onion powder

For the Braising Liquid

• 1 cup white wine (dry, like Sauvignon Blanc)
• 2 tbsp white wine vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp honey
• 2 cloves garlic, minced

How To Make Alton Brown Ribs

1. Make the dry rub: In a small glass jar or bowl, combine the brown sugar, kosher salt, chili powder, black pepper, cayenne pepper, jalapeno seasoning, Old Bay, rubbed sage, and onion powder. Shake or whisk until thoroughly mixed.
2. Prep the ribs: Place the ribs meat-side down on a large cutting board. Locate the thin, white silverskin membrane on the back of the bones. Use a dull knife to pry up a corner, then grip it with a paper towel and pull it off in one clean sheet. This is crucial for tender ribs.
3. Apply the rub: Massage the dry rub generously onto all sides of the rib racks. Press it into the meat. If you have time, wrap them in plastic and refrigerate for 1 hour to cure, but you can bake immediately if pressed for time.
4. Construct foil packets: Preheat the oven to 250°F (120°C). Tear off two large sheets of heavy-duty aluminum foil. Place a rack of ribs on each sheet. Fold the edges of the foil up to create a “boat” shape around the ribs, but do not seal the top yet.
5. Add the liquid: In a microwave-safe container, mix the white wine, vinegar, Worcestershire sauce, honey, and garlic. Microwave for 1 minute to dissolve the honey. Divide this liquid evenly between the two foil boats, pouring it alongside the ribs (try not to wash off the rub).
6. Seal and braise: Seal the foil packets tightly by crimping the edges together. You want them airtight so the ribs steam in the liquid. Place the packets on a baking sheet and bake for 2 ½ hours.
7. Reduce the sauce: Carefully remove the ribs from the oven. Open one end of each foil packet and pour the braising liquid into a saucepan. Be careful of the hot steam. Transfer the ribs to a clean baking sheet. Simmer the liquid in the saucepan over medium-high heat until it reduces to a thick, syrupy glaze.
8. Glaze and finish: Preheat the broiler. Brush the reduced glaze over the ribs. Place the ribs under the broiler for 1–2 minutes until the glaze bubbles and caramelizes (watch closely to prevent burning). Slice into individual bones and serve.

Recipe Tips

• The Membrane: Removing the silverskin is the most important prep step. If left on, it becomes tough and chewy and prevents the flavors from penetrating the meat from the underside.
• Heavy-Duty Foil: Use “heavy-duty” foil or double-wrap regular foil. Rib bones can puncture thin foil, causing the flavorful braising liquid to leak out onto the baking sheet and drying out the meat.
• The “8-3-1-1” Ratio: Alton’s rub follows a ratio: 8 parts sugar, 3 parts salt, 1 part chili powder, and 1 part other spices. This ensures a perfect balance of sweet, salty, and spicy.
• Don’t overcook: Baby back ribs are smaller than spare ribs. At 2.5 hours, they should be tender. If the meat is literally falling off the bone when you try to lift the rack, they are slightly overdone (competition ribs should have a slight bite), but delicious nonetheless.

What To Serve With Alton Brown Ribs

These sweet and savory ribs need classic BBQ sides.

• Coleslaw: A creamy crunch to balance the sticky meat.
• Cornbread: Perfect for soaking up any extra glaze.
• Baked Beans: A hearty, smoky side.
• Potato Salad: The traditional picnic pairing.

How To Store Alton Brown Ribs

• Refrigerate: Store leftover ribs in foil or an airtight container in the refrigerator for up to 3 days.
• Freeze: Wrap ribs tightly in plastic wrap and foil. Freeze for up to 3 months.
• Reheat: To keep them moist, wrap in foil with a splash of water or apple juice and reheat in a 300°F oven for 20 minutes.

Alton Brown Ribs Nutrition Facts

• Calories: 580kcal
• Protein: 45g
• Carbohydrates: 18g
• Fat: 36g
• Saturates: 12g
• Sugar: 16g
• Salt: 1.8g

Nutrition information is estimated per half-rack serving.

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