Comments on: Juicy Baby Back Ribs - An Alton Brown Variation

by: Ang in TX

Sat, 19 Jan 2008 05:35:37 +0000

Here in Texas this is the beginning of what we call pulled pork. We prepare it in the slow cooker.

by: Roger

Sun, 07 Oct 2007 22:30:40 +0000

Got to agree with Mr. Fernandez. I know this recipe well. Braising is boiling them slowly. Can do it on the grill, in the oven, in a crock pot or an electric cooker. The key is to pull them and finish them on the BBQ with sauce of your choice. You can just throw the braising liquid away as far as I am concerned.

by: Robert Fernandez

Tue, 28 Aug 2007 15:52:19 +0000

Let me clear something up here.I referred to the ribs as being boiled when the author of the recipe refers to the ribs as being braised. We’re basically splitting hairs.

According to Sara Moulton braising is “The meat is first browned in fat, then vegetables or herbs and spices are added along with enough liquid to partially cover the meat. The container is tightly covered and placed in a low oven or over low heat on the top of the stove to cook gently for several hours until the meat is tender. The cooking liquid is usually used to make a sauce.”

Well to the BBQ purist in me, that’s the same as boiling. I’m not saying that braising or boiling your meat is not a legitimate method of cooking ribs, but it’s not barbeque or grilling. Sorry.

by: Scott Anderson

Mon, 20 Aug 2007 18:22:37 +0000

YOu don’t boil the ribs - You slow cook them on the grill. Not sure why the editor listed the ribs as being boiled. You boil the sauce only and thicken it at the end.

Scott

by: adam

Fri, 17 Aug 2007 21:12:14 +0000

Hmmm…. I don’t think you actually boil the ribs in this recipe. I couldn’t find it.

This is Alton Brown’s recipe for “No Backyard Barbeque Ribs” as found in his first cookbook “I’m just here for the food.” The recipe and procedure is nearly identical to many competition procedures … the only difference being the lack of copious amounts of smoke.