Pork back ribs

We had some pork back ribs so I thought I would try a recipe by Alton Brown.



First make a brown sugar based dry rub. (Makes enough for 4 batches of two slabs of ribs)

• 1/2 cup brown sugar
• 3 Tbs coarse salt
• 1 tsp chili powder
• 1/2 tsp each of every spice/blend you can think of .... I think the coriander was a nice touch. 

Rub the ribs.
Wrap in foil.
Refrigerate for an hour.

Then make a braising liquid.
Here I went off-book and used:
1 cup pear cider (hmm, what to do with the rest of the bottle?!)
2 Tbs White Balsamic Vinegar
2 Tbs Worstichire sauce
1 Tbs Honey (I thought about using fig butter here. Maybe Next time)
4 Cloves Garlic

Pour the braising liquid into the foil pouches and bake at 225 for 2 1/2 hours. Yes, I hate waiting too. Suck it up.

When they are done pour off all the braising liquid and drippings into a pan and reduce over medium high heat to half its volume.

Baste the ribs with the reduced sauce. Broil each side just until the sauce starts to caramelize. You want a little charring, but not char coal.

Section into 2-rib chunks and serve with the remaining sauce on the side, rinsed sliced raw onion, pickles, and a slice of wonder bread (optional).

Very tasty. Not all that fiddly. Worth the wait.