RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3028
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| Recipe Name: |
Braised Baby Back Ribs - Copy |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
2.50
Hours |
Heart Healthy: |
No |
| Oven Temp: |
250 |
Approx. Cost/Serving: |
$1.14
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Each pork, baby back rib slabs
0.25 Cup worcestershire sauce
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Directions:
Preheat oven to 250 degrees.
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 white wine, vinegar, Worcestershire, honey and garlic. Microwave on high for 1 minute. This will be your braising liquid.
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 ½ 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. |
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| Nutrition per Serving: |
| Calories: |
114 |
Total Carbs: |
8.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
11.5 |
Fat: |
3.5 |
Protein: |
2.60 |
| Fiber: |
0.05 |
Sodium: |
105.37 |
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