http://www.foodnetwork.com/recipes/a...ck-recipe.html
I made these this weekend, but was too busy getting them served to my guests to take pictures. The awesome, and super-moist, thing about these braised ribs is that after you take the foil pouches out of the oven, you put them over a sauce pan, stab them with a knife, and incredible white wine/chili/garlic/rendered fat pork juice pours out. You then reduce that down to a glaze and put all that tasty fat back onto the ribs.
I love Alton Brown, but this recipe is actually fucked up. If you use the amount of salt they say, and then use all of the rub on 2 racks of ribs, the reduction ends up way too salty. I used 2 Tbsp of salt, and only used about two thirds of the rub. The bone side really doesn't need much. I didn't have cayenne or jalepano powder, because I'm not big on spicy food, so I used extra black pepper and garlic.
Reply With Quote
