No-Backyard Baby Back Ribs

By cserumga

from Alton Brown

Ingredients

• 1 full rack baby back ribs
• Kosher salt
• Rub Number 9 (see note)
• 1/2 cup orange juice (not fresh squeezed)
• 1/2 cup prepared Margararita mix
• 1/3 cup honey
• 1/3 cup ketchup
• 1 Tbsp Worcestershire sauce
• 1 tsp espresso powder or instant coffee (freeze-dried, not actual grounds)
• 1/8 tsp cayenne pepper

Details

Servings 2

Preparation

Step 1

Rinse the ribs and pat dry with paper towels. Place on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end). Season liberally on both sides with salt and the rub.

Turn the ribs meat-side-down and tightly seal. Place the packed in a roasting pan and refrigerate for 6 to 12 hours, turning the sealed packed over once.

Preheat the oven to 350F.

Remove the packet from the refrigerator and unroll one end, shaping the foil upward like a funnel. Pour in the orange juice and Margarita mix. Reseal the foil packet and see-saw it back and forth a couple of times to evenly distribute the liquid inside.

Return the packet to the pan and place the pan in the middle of the oven. After 1 hour, reduce temperature to 250F and cook until tender, approximately 2 hours.

Remvoe the pan from the oven, unroll one end of the packet, carefully drain all juice into a saucier or small saucepan, and add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne.

Bring the mixture to a boil, whisking frequently until reduced to a glaze that coats a spoon. Remove the pan from heat.

Move oven rack to the next-to-the-top position and turn on the broiler (use the high setting if you have a choice).

Remove the slab from the foil packet and cut it into four equal sections. Place ribs on the broiling pan, meat side up, brush with the glaze, and broil for 2 to 3 minutes. Reglaze and repeat until the rivs are a dark mahogany color. Flip the ribs bone side up, glaze, and broil a minute longer.

Remove and allow to cool a couple of minutes before serving, preferable with potato salad and cole slaw.

Note: for one rack of ribs, 1/2 to 3/4 cup of rub will be sufficient. The ratio of ingredients for Rub Number 9 is: 5 parts brown sugar, 3 parts chile powder, 1 part garlic powder, 1/2 part thyme, 1/4 part cayenne, and 1/4 part allspice.