BABY CHILI RECIPE RECIPES

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WHO LOVES YA BABY-BACK? RECIPE | ALTON BROWN | FOOD NE…



Who Loves Ya Baby-Back? Recipe | Alton Brown | Food Ne… image

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.

Provided by Alton Brown

Categories     main-dish

Total Time 4 hours 35 minutes

Prep Time 1 hours 10 minutes

Cook Time 3 hours 25 minutes

Yield 2 slabs ribs

Number Of Ingredients 15

2 whole slabs pork baby back ribs
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Steps:

  • Preheat oven to 250 degrees.
  • 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.

WIENERSCHNITZEL CHILI SAUCE - TOP SECRET RECIPES



Wienerschnitzel Chili Sauce - Top Secret Recipes image

The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it. Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 40 minutes0S

Prep Time 20 minutes0S

Cook Time 20 minutes0S

Nutrition Facts : Calories 290 calories

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