Braised Baby Back Ribs by Jennifer Perillo - Recipe Print View

Step 1

Heat oven to 250°F. Add all the dry rub ingredients to the bowl of a food processor. Pulse until ingredients are combined, about two or three 1-second pulses. Rub mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place ribs, single layer, on a rimmed baking sheet or in a roasting pan and let sit, covered, in the refrigerator for 1 hour. Meanwhile, place liquid ingredients in a small pot and cook over medium heat until just hot. Alternately, you can add them to a microwave-safe bowl and cook on high for 1 minute. Remove ribs from the refrigerator. Pour braising liquid over ribs, wrap tightly with heavy-duty foil and place in oven, side by side if possible. Cook for 2 1/2 half hours. Alternate pans halfway through if cooking on separate racks in oven. Remove pans from oven, discard foil and pour or spoon the braising liquid into a medium saucepot. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, 20 to 30 minutes. Preheat broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, 1 to 2 minutes. Slice and serve with remaining glaze on the side.