• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 full pork backribs — rack/slab baby back ribs
  • Kosher salt
  • 5 tablespoons brown sugar, packed
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon thyme — ground
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon allspice
  • 1/2 cup orange juice — not fresh
  • 1/2 cup prepared margarita mix
  • 1/3 cup honey
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon instant coffee granules — or espresso powder
  • 1/8 teaspoon cayenne


  • NOTES: You will also need:
  • Paper towels, Extra-wide, heavy-duty aluminum foil, Shallow roasting pan, Saucier or small sauce pan , Kitchen shears and Broiler pan
  • 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 the salt and Shake No. 9. , which consists of brown sugar through allspice.
  • Turn the ribs meat-side-down and tightly seal inside the foil by folding and rolling the longer edges together, then closing the ends tight over the ribs.
  • Place the packet in the roasting pan and refrigerate for 6 to 12 hours, turning the sealed packet over once.
  • Preheat oven to 350 degrees.
  • Remove the packet from the refrigerator and unroll one end, shaping the foil upward like a funnel.
  • Pour in the orange juice and the 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 the temperature to 250 degrees and cook until tender, approximately 2 hours.
  • Remove the pan from the oven, unroll one end of the packet, carefully drain all the 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 the 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 (I use kitchen shears for this).
  • 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 ribs are a dark mahogany color.
  • Flip the ribs bone side up and glaze, and broil a minute longer.
  • Remove and allow to cool a couple of minutes before serving.
  • (Alton Brown recipe)

Categories: Dinner  Main Dish  Pork 

Author Credit: Alton Brown

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