Spare Rips nach Alton Brown

Wer auf Spare Rips steht sollte dieses Rezept mal ausprobieren.

In diesem Rezept werden die Rippchen bei Niedertemperatur im Ofen zubereitet und anschließend glasiert. Die Zutaten auf den Bildern entsprechen nicht 1:1 dem Original. Erfüllen aber ihren Zweck hervorragend. Die Temperatur im Ofen kann ruhigen Gewissens weiter abgesengt werden solange man die Garzeit verlängert. Das ganze macht etwas Arbeit jedoch ist die Zubereitung nicht schwer und das Ergebnis ist ein Traum. Für alle die auf Fleisch stehen versteht sich.

Rub:

2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:

1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Directions
Preheat oven to 120 degrees celsius.

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.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

en.wikipedia.com

Alton Crawford Brown (born July 30, 1962) is a James Beard Award-winning American television personalitycelebrity chefauthoractor, and cinematographer. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America. Brown is also the author of several books on cookery.