| Level: | Easy |
| Total: | 18 hr 40 min |
| Prep: | 30 min |
| Inactive: | 16 hr |
| Cook: | 2 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
- Kosher salt
- 6 tablespoons Rub Number Nine, recipe follows
- 1/2 cup orange juice (not fresh squeezed)
- 1/2 cup margarita mix
- 1/3 cup honey
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon espresso powder or instant coffee powder
- 1/8 teaspoon cayenne pepper
- 1 1/4 cups dark brown sugar
- 3/4 cup chili powder
- 1/4 cup garlic powder
- 2 tablespoons ground thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon allspice
Instructions
- Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
- The next day, heat the oven to 250 degrees F.
- Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
- The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
- Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
- Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
- Yield: about 2 1/2 cups
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 803 |
| Total Fat | 46 g |
| Saturated Fat | 16 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 38 g |
| Protein | 54 g |
| Cholesterol | 185 mg |
| Sodium | 817 mg |
Reviews
Byg e
Can i leave out the allspice?
3 Tbls Dark Brown Sugar
2 Tbls Chili Powder
2 tsp Garlic Powder
1/2 tsp Ground Thyme
1/4 tsp Cayenne
1/4 tsp Ground Allspice
2 Tbls Chili Powder
2 tsp Garlic Powder
1/2 tsp Ground Thyme
1/4 tsp Cayenne
1/4 tsp Ground Allspice
Equals 6 Tbls rub
Alton’s rib recipe is definitely a winner! Easy to follow and the taste is out of this world! Loved the sauce and I’m glad there is some left to try on some other grill favorites.
It’s amazing. Only thing to change is cook time for my family. We love fall of the bone ribs. 4-5 hour cook is better in my opinion. The BBQ sauce recipe follow to the letter. Best sauce I have have had!!
Alton has created a very clever and time consuming method for ribs. I haven’t tried the recipe, but 18 hrs. 40 min. seems to be an enormous waste of time when other shorter cooking recipes have evidently given other reviews as much satisfaction. I’m just posting a comment, not a review. It is not fair to give a review without actually using the recipe. Best of luck with this recipe.
I want to leave a review because of all the mixed comments and I would hate to see everyone miss out on such a wonderful meal with a wonderful flavor. My ribs weighed more than the recipe says. Mine were 6 1/2 pounds total instead of 4 1/2. All that means is you have to raise your cooking time. And even if yours do not weigh more and you check them after two hours and they are tough then that’s the time to put them back in the oven and cook them longer. That’s all they need is to be cooked longer. I cooked mine a hour and a half more. So a total of 3 1/2 hours. They are fall off the bone and very delicious. Also for the sauce if you drain your ribs and you have too much liquid you can start by using one to one and ahalf cups of the braising liquid you don’t have to use every bit of it to make the sauce. I personally thought the sauce mixture sounded gross. I’m not a drinker and using the margarita mix was a strange idea to me I don’t even like the smell. But after cooking the liquid down somehow someway it just works. I can’t believe how wonderful it is. Also in the video he uses A little bit of Mole. It’s not in the ingredients list and I didn’t have any so I didn’t use it. Still wonderful! Highly recommend and I am not going to get out the grill and dirty it up for 10 minutes of cooking I just used the broiler. Worked perfectly!
I have made this recipe several times. The edges get crispy and it like candy for the chef when grilling. Now to figure out how to modify this recipe for a pellet smoker and grill .
Made this recipe for Memorial Day, to rave reviews! The ribs were moist and flavorful with just the right amount of heat! I followed the recipe exactly with one exception. After the rubbed ribs came out of the refrigerator, I baked them at 350 degrees for one hour. I added the braising liquid and returned the ribs to the oven for two hours at 250 degrees, then finished the half-slabs on the barbeque as directed. They were so tender, but still had a good “mouth-feel.” This will now be my go-to baby-back rib recipe!
I’m confused as to how some people are saying they followed the recipe exactly but ended up with tough ribs, there is just no way if you follow it exactly you will end up with tough ribs. This is the only way I cook baby back ribs and they are always perfect