On Good Eats, Alton Brown's Who Loves Ya Baby-Back recipe for ribs starts with a flavorful dry rub of brown sugar, chili powder and other spices.

Who Loves Ya Baby-Back?

whole slabs pork baby back ribs

salt

chili powder

black pepper

cayenne pepper

jalapeno seasoning

Old Bay Seasoning

thyme

onion powder

white wine

white wine vinegar

Worcestershire sauce

honey

garlic, chopped

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.

These are the best ribs I've ever eaten. I'm not a griller so using the oven is bonus. 

My go to recipe for ribs although I don’t follow the rub recipe exactly as I have my own flavor profile I enjoy. The issue I keep reading about the sauce reduction is that in order to get it correct it takes at least an hour until you’re able to get that moisture out and start to see the big bubbles in the simmer. That alone, however, I found to be too salty and rich so I recommend having some ketchup and apple cider vinegar on hand to cut the reduction of its potency. Great ribs every time though. 

I made this last night and followed the recipe closely - and like others I could not get the liquid to thicken.  I watched the video again and maybe the problem lies in either the volume of liquid or the lack of collagen in it. We bought our ribs from Costco, pretrimmed, and had three racks. I doubled the rub and braising liquid amounts to be sure there was enough for the third rack. I only used about half the rub, but I used all the liquid. I added a little time to the braising. The liquid I poured out was about two or more cups. I reduced it by half, but it just never thickened. I think that was my problem - too much liquid. Thanks to comments from others who had this problem, I had a stand-by bottle of store bought BBQ sauce. Our ribs were tender and juicy and tasty anyway, but I would have preferred home made sauce.

My mom came home with pork ribs for the fourth, but they never made it to the barbecue.  So, having NO experience with rib-cooking, I thought, "I will look up to see if Alton Brown has a recipe for pork ribs.  His recipes are always awesome."  So, here we are.  The ribs were so good my mom went out with her friends and declared, "Those were the best ribs I've ever had!"  <br />When she shared what she told them with me, I said, "Yep! Alton Brown makes awesome recipes!!! He can make anyone who can follow instructions look like a fantastic cook!"<br /><br />Thank you!!!  We will certainly have "Who Loves Ya Baby-Back" ribs again.  

We ran out of time trying to thicken the braising liquid (we did remove the fat) so we just slapped on our favourite BBQ sauce. The ribs were absolutely phenomenal even though we broke the rules at the end. 

I did make this recipe, in fact I have made it a lot of times (2 dozen plus) so you can probably tell I like it.  Recently, I misplaced my printed copy (I have found it since) so I went to the website only to find the recipe has been changed!  What gives Alton?  <br />My older version calls for margarita mix and orange juice as the braising liquid...Now it's wine, vinegar and Worcestershire?  Looks like you have tried to combine the braising liquid and the homemade barbecue sauce from the original recipe.  Based on the comments I've seen, I guess it wasn't too successful.  I honestly have not tried this version and will stick to the original since it makes the best ribs I've ever had.  I was skeptical (at first) about making the barbecue sauce, but it turns out fantastic.  Not too vinegary at all, a sweeter sauce that I like which comes from the brown sugar added.  I usually make the three racks of St Louie ribs they sell at Costco.  I increase the ingredients proportionally and end up with a lot more sauce that way (and leftovers!). Incidentally, the date of the original recipe on my copy is 2009 (copy righted 2015).   My 5 star rating is based on the original version...

This is hands down the best rib recipe! I've been making it for years and when someone new tries it they always seem reluctant because the ribs aren't smoked for hours and hours. However, when they taste them, they love them. Thank you, Alton!! 

Have been making this recipe for more than 20 years, Wonderful in oven or on the grill.  So good.<br />

The absolute best. Our go-to.  We use this every year for our youngest's summer birthday party and have always gotten rave reviews. Sometimes I have to adjust the seasoning based o n what I have but keep the ratios in tact. the braising liquid, to me, is key.  So delish.

Watch the video before making this recipe, as I kind of suspect the folks who think these ribs taste bad are skipping steps or doing a half-arse job.  I braised my ribs for about 3 hours, based on the bone-wiggle test.  Here is what is missing- folks talk about how difficult it is to reduce the liquid.  The reason it’s so difficult is because there is a lot of fat which inhibits evaporation from simmering.  USE A FAT SEPARATOR!  This will remove the fat and let you simmer the braising liquids effectively.  The reduction is definitely intense with the saltiness, but because it is used as a glaze, it’s not too much.  You could add a bit of brown sugar after the fat separation/before simmering, to help balance the saltiness (but the way it is on its own is perfect for us).  I also finished my ribs on the grill instead of under the broiler.  I think the sweet/salty balance made them perfect.  It was thinner brushing on the sauce, but I did a few coats and they were just so excellent.  This will be my go-to recipe for ribs, hands down.  Again- don't use the entire rub batch on the ribs (and use the kosher salt- that might make a difference).  The rub makes several 2-slab portions, so don't get carried away.  

Delicious! I followed the recipe except I didn’t have jalapeño season. I let them sit overnight after applying the rub. The meat fell off the bone! Agree that you should skim off the fat, which I did. I definitely  will make these over and over. 

I really like this recipe..especially the rub.  But as I read comments about the ribs turning out too salty, I need to ask:  what brand of Kosher salt are you using?  Diamond Crystal kosher salt is MUCH lighter by weight than Morton.  So 3 tablespoons of Diamond Crystal is about 1.5 tablespoons of Morton.  They are NOT interchangeable in recipes!

We use this rub on beef brisket what we smoke.  We dry marinate the brisket in the fridge for 24 hours using this rub and wrapping it in foil, then put the brisket on the smoker for 9 or 10 hours.  So good!

I've used this recipe for several years now and they are always a huge hit. Big summer request but we have them throughout the year. I replace the wine and vinegar with coke. I do use half the salt.<br />We love them.<br />Sometimes I reduce the liquid for sauce but sometimes I'm lazy and we just get a selection of different BBQ sauces for everyone to try their own.<br />But my husband loves these straight from the oven with no added sauce.<br />They keep really well if you want to do them a day ahead as well.

I love Alton Brown, but was very disappointed with this recipe. I followed the recipe exactly. I thought the brine tasted too vinegary. I used Pino Grigio for the white wine and only a tablespoon of the wine vinegar for the brine, but that’s all I could taste!

Maybe read the recipe, the dry rub doesn’t all have to be used on 2 racks. That rub recipe is excellent and probably is enough to do 6-8 racks of babyback ribs if not more. This is definitely my go to recipe in the cold season.

Wasted 5 racks of ribs and ruined my super bowl Sunday!!! As soon as we took a bite our mouths dried out from the flipping salt!! Into the trash and hungry guests….. sad times

These ribs are my absolute favorite!  I buy the ribs from Costco, prepare the the rub and ribs the night before ( without the liquid ) , wrap up in the heavy duty aluminum foil and the next morning continue the recipe. A couple of times I have forgotten the braising liquid step and these ribs still come out fabulous, flavorful and falling off the bone. This happened once to me when taking to a family gathering. I cut up the ribs and their juices placed in a slow cooker set on warm and brought a variety of store bought BBQ sauces for people to add n their own. I did not have any left over ribs to bring home and about half of the people preferred their ribs without sauce or very little. The other half loved having their choice of sauce  (I brought mild to spicy, fruity and or Smokey varieties). I now make this recipe with or without the braising liquid - including today for Super Bowl Sunday. This recipe is definitely a winner in my book!

I've made this recipe about 6 times, never fails. Just make sure to take off the sinew off the back of the ribs, look up videos to see what I am talking about. This will give you that "fall off the bone" effect...

I dont know why this recipe has so many good reviews. The ribs are 4 stars at best. I used the 6-1-1 +1 ratio thats on his website, and it did not come out too salty. My biggest gripe with this recipe is that my ribs didnt take 2 1/2 hours....THEY TOOK FIVE HOURS. Plan ahead I guess, also I used a temp of 250.

It’s a patient recipe but an excellent recipe for those who haven’t made ribs before. It turns out restaurant quality ribs that are also very different from the saucy ribs you can get at carry out.

I think as long as people don't expect smoky flavor, you can't go wrong with these. I, like many others, didn't have access to jalapeno shake, so I substituted some dry mustard powder for that portion of the rub seasoning. I cooked 2 slabs of around 2.2 - 2.4 lbs each, and in my oven, they took right at about 3 hours, and were absolutely falling off the bone tender. My 9 year old, who is incredibly picky, couldn't get enough of these. We will absolutely. make these again. 

I made five different baby back rib recipes to see which was best and this one was my husband’s favorite. I did not bother with the braising liquid, just put on the rub and put it in the oven at 300 degrees for 3 hours, tenting it with foil for the last 2 hours. I’ve never heard of jalapeño seasoning, and did not bother to search for it. I just put a dash of habanero sauce instead, you could probably use a few drops of any of your favorite hot sauce.

Unbelievable ribs. I’ve made these 10+ times now. SO TENDER. Cooking them in the foil makes them fall off the bone. Alton Brown is truly a genius!

I’ve made this recipe many times.   I prefer to skip the white wine and substitute with beer which lends to a much more savory finished product.   5 stars, thanks Alton!!!

I have made these ribs 10-15 times and they are always a favorite. But, as much as we all love them, they are a bit on the salty side. I think the amount of salt could be cut in half.

I love this recipe when I just don’t want to fire up the smoker. Sticky, luscious ribs. Every time.

Delicious ! I followed as directed except I used mustard as a base on directly on the the ribs to hold together the rub  and used Weber garlic jalapeño seasoning over standard jalapeño seasoning 

<div>I truly think that this is an amazing recipe. I think the spice rub was amazing and gave a fantastic balance of flavors. I will defiantly use the spice rub for any and all of my BBQ need in the future. <br /></div><div><br /></div><div>I followed the recipe and actually got incredibly tender rubs. I was a little worried about the tenderness of the ribs since I normally take all day to make them but these were very good. I loved that the ribs could withstand being held but tender enough to be pulled apart with ease. I don't disagree with anyone who says the ribs need to cook a little longer, but I also know that if you try this recipe with ten different ovens you'll get ten different results so I always suggest to modify the recipe to fit you need.</div><div><br /></div>As it came to the sauce I found that it did indeed need a little work to be brought up to my standards, you could easily be served as is with little complaints. I found that the sauce acted as a strong base and could be modified to fit the individuals needs. 

I like the method, way easier than on the grill.  I agree with everyone else, it needs to be cooked closer to 3.5-4 hours.  My first try following it to the letter was just meh.  Not bad, people ate them without complaint, and even got some compliments, but not the flavors normally associated with ribs.  Tried it a 2nd time with plain salt, pepper, garlic powder for the rub, and straight rootbeer as the braising liquid, and it was a huge hit.  Wife says that's how I have to make ribs going forward.  It's definitely a good starting point for first-timers like myself, but adjust flavors more to your liking.  Also, not mentioned, but make sure to skim as much of the fat out of the braising liquid as you can before reducing.  Makes a big difference in the final product.

Ribs were perfect texture, used beer instead of white wine to braise. The liquid that becomes the glaze is VERY salty tho....

Nowhere close to tender at 2.5 hours so increased to 3.5 and still too chewy. Next time, I would put in the Instant Pot or use a trad smoker outside. Spices and glaze excellent, though.

Always good. The rub works well on all pork, not just ribs. You need to cook them longer to get the meat to fall off the bone tender, so add and extra 1 to 1.5 hours to your cook time.<br /><br />I agree with most of the comments on the braising liquid. It isn't my favorite, but my wife loves it. So I dont mess with it too much

The written recipe says 250 degrees and Alton says 225 degrees. One part of the recipe says cook time is 3 1/2 hours, Alton says 2 1/2 hours.<div>  So what is the actual time and temp?</div>

This is an excellent recipe.  I followed his recipe with a few substitutions.  I was not able to have a full hour with the rub in the fridge, I must of had 20 minutes.  Second, I didn’t have old bay so I substituted magic seasoning salt.  Also, I never use more than a tablespoon of kosher salt on any of my foods, I used only 1 tablespoon and thought that was enough.  I used beef ribs and felt that 3.5 hours was perfect baking time.  Also, it was about maybe 20 minutes of cooking the sauce, not 10 like the recipe said but I also felt that I had 3 cups of drippings that I started off with.  It never got to the consistency that Alton’s did but it was thick enough that I was able to get by.  My family loved the ribs!  Thank you Alton for another great recipe!  

This recipe is a family favorite. Two important changes we consider a must:<div><br /></div><div>1. For less chewy and more tender fall off the bone style, raise the cooking time to 3.5 hours. </div><div><br /></div><div>2. Like those who don’t like the white wine flavor with ribs,  I use good old Coke classic. Never use a Diet Coke. </div>

I didn't have the jalepeno seasoning, but even without it, the flavor of these ribs was complex and tasty!   Also very moist.  Next time I will cook a bit longer to get meat to come off the bone easier, but overall this one is top notch!!

I thought this was fantastic and my family LOVED it. I’ve made it three times. The first time the sauce didn’t thicken, but i blame myself because the second and third times it got to be about the consistency of A1 sauce and it was dee-licioso!!! The cook time seemed perfect to me as the meat was very tender and juicy. Highly recommend 

They sucked.  I followed the recipe EXACTLY, and it was too salty. Saltier than McDonalds french fries salty.  They were also a combination of a little dry and undercooked.  I think a slightly lower temperature and double the cooking time and less salt, and not this recipe. Sucked.

This was just ok- I cooked for an hour longer to make them fall off the bone tender. The sauce was flavorful but didn’t really thicken as much as I would have wanted. Everyone liked the dish, I just think there are better rib recipes from Food Network. 

This recipe I used as my base recipe, but I've modified over the years.1) I just buy premade “rib rub” at the store and add extra brown sugar (like way too much).2) I follow the America’s Test Kitchen (ATK) recommendation and baste the ribs in brown or Dijon mustard prior to applying the rub.3) Use “St. Louis Style" Ribs. They have more fat and are more forgiving (less likely to dry out).4) I drain the ribs halfway through, THEN add the braising liquid. I the St. Louis style ribs are flatter (versus curved Baby Back, they sit more in the liquid) and give off more fats. Also, you can take this drained liquid and throw into the freezer, you can skim off the fat when it cools down.5) After braising, I mix the two batches of liquid and mix with equal parts of your favorite BBQ sauce prior to reducing. I use Bulls-eye (which was also picked by ATK).  It rounds out the acidity of the braising liquid and gives a little tomato hint.

I've made this a number of times with both beef and pork ribs, but you should wash those porky hands BEFORE wrapping one of them around the refrigerator door handle. 

Alton Brown is one of my go-tos when it comes to looking for "definitive" versions of recipes, but this was not one of my favorite recipes of his. There are components that I thought worked well, but numerous others which left me ambivalent.<br />(I'll break it down by component...)<br /><br />The dry rub is excellent. The 8+3+1+1 method leads to an excellent balance of flavors going on the ribs. The balance of sweet, salty, and just the right amount of spice and twang was great. I will absolutely be re-using this rub recipe again in the future, with a different cooking method.<br /><br />The actual cooking technique yielded a rib that was moderately enjoyable texture-wise, but was a little too solid for my tastes. I cooked them an extra 30 minutes based on others' advice, and the collagen was still relatively solid. The result was a rib that had a medium mouth feel. It wasn't tough or chewy, but also would only pull off the bone with a little bit of effort. So it was decent, but definitely wasn't the super-tender fall-off-the-bone baby back that I was hoping for.<br /><br />The glaze was by far my least-favorite part of the recipe, and the main reason why I'm only giving it a 3. It is a COMPLETELY different flavor from anything I've tried before. A normal barbecue sauce is dominantly sweet, this is dominantly the flavor of wine, vinegar, and salt. The flavor isn't unpleasant, but it is not something that I would ever pick over the traditional sweet/smoky rib flavor profile. Even if I was doing a less sweet BBQ glaze, I still sorely missed the flavor of tomato. The wine base just didn't work for me. Others who dislike the overly-sweet flavor of supermarket BBQ sauce might find this a pleasant change, but I (a huge fan of traditional ribs) was left ambivalent.<br />

Smoked for 3.5 hrs in my electric smoker. Tasty and fall off of the bone tender. 

Everyone thought these were delicious, from my 8 year old son to my 82 year old father. My husband said they were the best ribs he ever had. The only change I made was to cook them for 3.5 hours after reading some of the other reviews. The meat literally fell off the bone. 

My family loves them. The recipe is perfect. So easy to follow and they were drop off the bone tender. Great flavour! 

I made this for the 3rd time and it came out perfectly! I had no problem with it being "too salty" as many have whined about, perhaps because I used kosher salt, as Alton always does. My previous problems were cooking time and the sauce not getting thick. Problems solved. 1st, I cooked them at 250° instead of 225° like he says on the show. Then I cooked them for 3 and a half hours and didn't waste my time checking them. Finally, I cranked the sauce up all the way and when I thought it was done, I brushed it on the ribs and broiled them, then I put the sauce BACK on the heat. By the time the ribs were done, the sauce way thick and tasty. 

Not your "slather on the bbq sauce and throw 'em on the grill"e. This elevates BBribs to a level I've never experienced. Subtle flavors accentuated by the wine served which was the same as that used for cooking  (we used a mid-range Chardonnay), fresh basil and mint. Brings a rustic food up many levels in complexity and just, well, complexity. A breeze to make but tastes much more complex. Served with a Mediterranean asparagus salad with roasted hazelnuts, grated cheeses, and orange segments. An awesome dinner and a surprise. Thanks so much! 

Made this ribs for a get together with friends.  Only changes were to only use 2  kosher salt and 2T light brown sugar as we do not love things too sweet. These were absolutely delicious and everyone raved about these ribs! Definitely will be making these again in the future.

Used red instead of white wine. Also used a little extra cayenne instead of chili powder. Delicious!

Way too many flavors and much too salty. Lots of effort for an unfortunate result. I followed the recipe to the T. No bueno. 

I've made this recipie more times than i can recall.  Delicious and tender every time.  I lile to cook the ribs at a higher temp (350°) for 2.5 hours and they are tender jelly meat that slides off of the bone.  The recipie is a true crowd pleaser.  I've altered it a few times just for fun and found a few amazing variations as well.  I can't recommend this recipie enough!  De-lish 

Followed the recipe to a T and these ribs came out perfect! Falling off the bone and with the best tasting barbecue sauce I've ever had and I don't like barbecue at all. Will definitely make again!

I would give it 10 stars if I could. These are fantastuc and the sauce we could drink it.

I made these Memorial Day and everyone loved them. I didn't use any braising liquid and they still came out fantastic. Cooked in oven about 2 1/2 hours then put on grill to quick sear. Used a peach bbq sauce and yum yum! I had boneless chicken breasts that needed to be used so I used the leftover rub on them. Delicious, with a nice kick!

Followed the recipe and it came out great! Note that the recipe explains that the dry rub makes for multiple batches, so don't use the whole dry rub recipe on just 2 racks (may be for 4 racks it would be the right amount).

Everyone who tried this when I made it said it had a weird flavor. No one wants me to make it again, so I won’t

Delicious! I will definitely leave them in at 250 degrees for about twice the time next time as they weren't super tender after only braising for 2.5 hours. The braising liquid took a while to reduce to a thick syrupy sauce but was worth the wait! I used regular table salt instead of kosher and only used 1.5 tablespoons instead of the 3 tablespoons. Amazing flavor! Salty but not too salty. 

The ribs was good and I will try them again. They wasn’t major salty kind of feel there was an even balance, Spice and sweet. Reminded me of  some  Chicken we had in Hawaii, the flavor that is. 

Best. Ribs. Ever. The combination of dry rub and braising liquid turned into this amazing bbq sauce, after it was reduced! I only changed one thing. I thought I had white wine, but didn’t, so I subbed beer. I wouldn’t change a thing, next time I make them. 

I was able to modify the cooking method for this recipe for a multi-cooker by doing this:<div>1.) Take the pork and cut each slab into 4 pieces, then rub them with the spice rub and let sit for an hour.</div><div>2.) Set up your multi-cooker with the steaming rack. Prepare the braising liquid and place in the bottom of your cooker. After the ribs have set for at least an hour, arrange them in a 4 quarters/teepee pattern on the rack above the braising liquid.</div><div>3.) Lock down the lid with the vent closed, set the machine for meat setting, high pressure, 30 minutes cooking time.</div><div>4.) After the cooker has completed its cycle, vent the machine and allow the pressure to release. Open the machine and using tongs remove the ribs.</div><div>5.) Set the machine to saute setting and reduce the cooking liquid left in the pot by at least half. You will know you have achieved this when the bubbles of the boiling liquid are fairly large and thick.</div><div>6.) Glaze your ribs with the resulting syrup on both sides, and brown them under a broiler if you want a caramel crust.</div><div><br /></div><div>Pop open your favorite adult beverage of choice and enjoy! I paired mine with potato salad and cole slaw. </div>

These were pretty good. Spicy and not sweet. WAY too salty though.  I would recommend cuttting the salt down to 1 Tbsp. I needed to add 1 more hour because at 2 1/2 hrs they were not fall off the bone yet. The braising liquid reduced nicely.  I like someone's idea of adding maple syrup to the braising liquid at the end when you are reducing it.  The subtle sweetness in the glaze would have been a nice contrast to the spicy ribs.

These were the best ribs I have ever cooked! My husband and I are not big sweet eaters so I cut back on the brown sugar and honey. This resipe is a keeper and my go to rib recipe! The best!

There was never a better show than GOOD EATS w/Alton Brown. Seems all the Foodnetwork has on now are cooking game shows. Not one show that teaches you the science behind the cooking. I hardly watch it anymore. But being this was an AB recipe I had to save it. The rating is not for the recipe but for AB.

So I made the rub with Kosher salt as stated. Funny how many of the comments don't agree there is a difference in sodium content. Since Kosher salt weighs less per tablespoon than sea salt or table salt it does lend less sodium per tablespoon and also does not contain iodine. Did not have jalapeno powder so subbed in chipotle powder instead. This should give it more of a kick. No white wine so subbed in marsala and cut honey to 1 teaspoon to make up for the sweetness difference in the marsala. Ribs are in fridge now and plan to throw them in the oven for 2 hours, then a smoker with applewood chips a couple more hours, and finish them on grill with Kingsford applewood bbq sauce. Totally ditching the braising liquid after the oven cycle. Fingers crossed!

Matt is right.  This is a trash recipe, too salty and weird tasting

The recipe calls for kosher salt. Remember that if you are using regular or sea salt, you need to cut the amount in half. Kosher salt is much milder

Trash recipe. Might as well boil them or put them in an instapot. 

Alton’s original version years ago used Orange Juice and Margarita Mix in the braising liquid. 

Based on comments, used 1/3 c brown sugar and 2T salt. Still way too salty. Cut reduced liquid with maple syrup and Stubbs Original. Very good! Used back ribs from Costco, 275 for 2.5 hours. Placed meat side down on foil. May have helped with sugar and carmelization?

I followed the recipe just as stated except I reduced the salt to 1 Tbsp and it was fantastic.  I did soak the ribs in water for several hours before using the rub.  I ended up using all but a Tbsp of the rub and allowed the ribs to sit overnight in the rub.  I baked for 5 hours and 45 minutes at 225 degrees, skimmed off the fat from the braise, reduced the braise way down until it was a syrup and it wasn't too salty.  I then but the ribs on the grill and brushed the reduced braise on top.  This one is a keeper for sure!  Excellent flavor.

I followed the recipe exactly, except that I had no honey to add to the braising liquid.  I did not find the ribs to be too salty, but they were much too sweet for my taste.  In an attempt to salvage the large amount of ribs, I plan to rinse them in warm beef broth.  I wish I had scrapped off the brown sugar before braisng them.

Going for my first run at these right now. I have had them in the fridge overnight with the rub on them. Getting ready to put in the oven. I cut down the salt to just one tablespoon. I bought some Sweet Baby Rays BBQ sauce just in case the sauce does not thicken like so many people have responded with here. I will give it my best to make sure I get the real sauce out of them. I'll check back in later and let ya know how it goes! 

Great variation on ribs when I can't smoke or grill them.

This IS my go to recipe for ribs!  It’s simple and delicious.  You can carmelize the ribs in the oven or on the grill for a nice charred taste.  The only things I do differently is reduce the salt by half and add my favorite BBQ sauce to about half of the braising liquid.  Remember to taste the sauce as it reduced to ensure it’s not too salty or too sweet.  Enjoy! 

Alton's rub is my favorite of all the ones I have seen on this site.  I keep it made up all the time.  I double mine so I will have plenty for next use.  It has just the right amount of sweet. Unfortunately the only thing I don't have is the jalapeno powder seasoning.  I have tried to find but have been unsuccessful.  Guess I will need to order.

Excellent ribs for being cooked in the oven. I used to make ribs in a smoker, but our current residence does not afford us that luxury so we decided to try ribs in the oven. The biggest complaint I've seen in the comments is that the rub is too salty. The problem is not the rub, it's using the braising liquid as your bbq sauce. DO NOT cook the left over braising liquid down for your sauce, it will be too salty. Toss the braising liquid and make your own bbq sauce (or use bottled). My personal favorite for ribs is Kansas City style sauce. I also found that the recommended 2.5 hours was not enough, but following Alton Brown's instructions from the video it was easy to see that they were not yet done. In my oven they took about 3.5 hours. This recipe is also great for a fall apart bbq chicken, but the chicken takes about half the time. These will never be the same as outdoors on a grill or in the smoker, but they are definitely worth it if those are not available options. 

Really tasty and come out great every time. 

This was the worst rub I've ever tried to use in my life. How in the world can anyone eat all that salt? The ribs weren't done on time, or anywhere near it, and they weren't fall off the bone, they were chewy and undercooked, even after an extra hour. But that rub was the pits...worst recipe ever.

I usually always love Alton Brown's recipes and thought this would be a home run given the stellar reviews. The ribs were certainly the most tender, fall-off-the-bone ribs I've made yet. However, the rub was way too slaty despite following the recipe perfectly. Also, the braise tasted like a teriyaki and did not thicken up despite cooking down. I threw the ribs out in the end. So disappointed!!! Next time, I plan on following these cooking instructions, but using the homemade BBQ sauce that Tyler Florence makes with his ribs. 

Tried to remain as strictly close to the recipe as it's written, and my family loved it! Everyone had seconds (and some thirds). A few pieces of feedback for those who try this recipe:<div>1. Don't forget to remove the silver membrane from the concave side of the ribs before you do anything else. To quote AB, "That's not good eats." I'm almost positive he walks through that step in the original show, but I mention it because it's not listed above. </div><div>2. Be aware that there is a consistency issue in the instructions. AB says, "225 degrees" in the video, but the written instructions say "250 degrees." I cooked at 250 degrees with no ill effects (and likely cut some time in the process), but you should be aware.</div><div>3. In no universe will the ribs cook to the level that AB mentions in 2.5 hours. I cooked at 250 degrees for a shade over 4 hours. He is right that the rib bones will slightly turn in the socket when done, but there's also a secondary check you can make. If you check the internal temperature, it should be between 190-203 degrees (got that tip from a local BBQ place up the road).</div><div>4. I took the spurs to the braising sauce on full boil for about an hour! That said, the resulting sauce is delicious. I hesitate to call it a BBQ sauce (the gelatin from the pork makes it a bit more like gravy), but it's divine! </div>

We're enjoying (er, inhaling) these right now. I had a hiccup when I needed the oven to prep some B&amp;B things for tomorrow's breakfast.... so the ribs were briefly baked at a higher temp. It didn't matter. I baked them at a lower temp (325) for longer (4 plus hours) as suggested. Then, I boiled the heck out of the braising liquid to get it ready for the broil. Yes, it did thicken. And, the resulting sauce was outstanding. I agree with all of the previous posters who say this is fabulous. IT IS!!!

This should be your go to recipe for ribs if you don't have a grill - or can't grill outside, or don't know how to grill.   Wasn't sure about doing them in the oven, but they were great.  Followed recipe, maybe next time might add a little liquid smoke.  Will be using this again.  Thanks AB.

I made this recipe and the flavor was good, but the rub is VERY salty.  Better to lessen the amount of salt, or cut it out entirely.  The sauce never reduced sufficiently to create a syrupy consistency.  This was disappointing because the flavor was good.  I ended up using the sauce on half of the ribs and Sweet Baby Ray's BBQ sauce on the rest of them - before broiling.  Overall, I would make these again, without the salt.  The process takes time.  Don't try to rush it and be sure to watch the broiling carefully.

Sounds so good! Can't wait to make them!<div>Love 'ya Alton!</div><div>You are a great chef!</div><div>Wish I could be more like you.</div><div>As Ivann, I will probably put them on the gas grill.</div>

First off, for ribs, I am NOT an oven guy!  I tried this recipe using my grill instead of the oven - EXCELLENT!!!  For me and my family and friends, grilling ribs is the only way to go - even in the dead of winter!

Overall good flavor, but 2 racks on one pan took 5 hours to cook, finished for 15 m on grill. Sauce did not thicken, after skimming fat and simmering 25 m. I even tried cornstarch, it reduced, but never thickened. 

I have been making this recipe for years. I leave out the japlapino seasoning as I don't have any, but I bet it would make taste even better, if that is possible. I also use sweet baby rays original BBQ sauce. We just love this recipe!

My family and I love these ribs. It's the only rib recipe I ever use, and I've been making them for special occasions for at least 2 years now. Thank you so much Alton.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/012/0126/0126556

Alton shares his technique for making perfect-every-time baby-back ribs.

who loves ya baby-back?

Prep Time: 1 hours, 10 minutes

Cook Time: 3 hours, 25 minutes

Total: 4 hours, 35 minutes

Servings: 2

Author : Alton Brown

Ingredients

Instructions

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