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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. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
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. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
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By overdoit
Palmetto, FL
on March 25, 2013
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Very tasty except it took FOREVER for the braising liquid to reduce and it never became the thick consistency that Alton had on the show.
By jerseyartist
Dallas, TX
on August 15, 2012
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I make this recipe, well my version of it, at least once a month. They have quickly become known as my FAMOUS ribs!! I use a st louis style rib since thats what my family prefers but this method of cooking the ribs is by far my favorite! Fall off the bone awesomeness. I HIGHLY suggest you make these if you love good ribs! They have almost a teriyaki flavor to me -- but they are AWESOME!
By conspicuous
Orlando, FL
on October 10, 2011
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I've made this recipe at least a half-a-dozen times and it has never let me down. I've also used the same technique with spare ribs, although braised them a bit longer.
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