I did Alton Brown's braised spare ribs twice before, the second started a couple days ago and just finished earlier today, the first quite a long time ago. Since they were so freaking good the second time, I had to have some more because they were that good and also to see if the results were reproducible. I'm funny that way. It helps that I had more than half a bottle of wine left.
My intention was to do a single spare rib slab like the last time, but I wound up buying two because I forgot that ribs in Cryovac packaging is always in pairs. I should've known that when seeing the package weighed 7 pounds.
I trimmed them both by squaring the ends, removing the membranes, trimming off the skirts and the riblets, saving the trimmings in a freezer bag (which went into the freezer) for later, before carrying on.
Rack 1:
adapted from Food Networks "Who Loves Ya Baby-Back"
2 St. Louis-style spare rib racks
Dry Rub (I had more left from when I made it the first time)
Braising Liquid
Braising Liquid:
2 St. Louis-style spare rib racks
Dry Rub (I had more left from when I made it the first time)
Braising Liquid
Braising Liquid:
1 c white wine
2 tbsp white wine vinegar
2 tbsp Worcestershire sauce
1 tbsp honey
2 cloves garlic, chopped
Preheat oven to 250°F.
Place St. Louis cut ribs on pieces of aluminum foil, shiny side down. Sprinkle each side of the racks with 1.5 tbsp of the dry rub. Pat the dry rub into the meat.
2 tbsp white wine vinegar
2 tbsp Worcestershire sauce
1 tbsp honey
2 cloves garlic, chopped
Preheat oven to 250°F.
Place St. Louis cut ribs on pieces of aluminum foil, shiny side down. Sprinkle each side of the racks with 1.5 tbsp of the dry rub. Pat the dry rub into the meat.
Make a foil packet around the ribs by placing a second sheet of foil over the ribs and rolling the edges of each side together. Place the ribs on a baking sheet and refrigerate the ribs for a minimum of 1 hour.
Combine all ingredients for the braising liquid in a 2-cup volume measuring glass. Microwave on high for 1 minute.
Open one end of each foil packet and pour half of the braising liquid into each 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 saucepan.
Bring liquid to a simmer over medium-high heat until reduced to syrupy constistency.
Place ribs on a foil-lined broiler rack, bone side up. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes slightly, about 3 minutes.
Flip the ribs, brush the meat side and broil until the glaze caramelizes slightly, about 2 minutes.
Brush the ribs with additional sauce and slice into two-rib portions for serving.
Yep, the key is to not over-do it on the dry rub. I'd bet that if you allowed the ribs to marinate in dry rub longer than an hour they'd be so fantastic you might just pass out. I almost passed out after tasting these!
Click for the printable
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