- Cooking Time:
- 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)
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