LOVES OVEN RECIPES

Name: Who Loves Ya Baby-Back?
Prep time: 1 h 10 min
Cook time: 3 h 25 min
Total time: 4 h 35 min
Yield: 2 slabs ribs
Cuisine: american
Ingredients: 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

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

Who Loves Ya Baby-Back? Recipe | Alton Brown | Food Network 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

Ingredients

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.

OVEN-ROASTED DUNGENESS CRAB RECIPE | EPICURIOUS

Oven-Roasted Dungeness Crab Recipe | Epicurious image

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread.

Provided by EPICURIOUS.COM

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup blood orange juice or regular orange juice
1 teaspoon finely grated blood orange peel or regular orange peel

Steps:

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

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