I've made this recipe with Baby Back or Featherbone Ribs. A couple of years ago when I made these, there was a chance of rain. I wanted to come up with a way to make these even if it rained. We decided to brown them first and then let them cook 4 -6 hours in the electric roaster. Everyone always says these are some of the best ribs they have ever eaten.
Recipe courtesy of Steven Raichlen
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespooon hickory smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
Combine all ingredients in a mixing bowl and stir to mix. Use your fingers to break up any lumps of brown sugar. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
Sprinkle each side of the ribs generously with the rib rub. Allow to sit at least 30 minutes.
Recipe courtesy of Alton Brown
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Brown ribs on both sides on the grill. Place the ribs in the roaster. Pour braising liquid in the roaster. Cook in the roaster at 250 degrees for 4 -5 hours.
Serve with your favorite barbeque sauce.
Note: These could also be baked in the oven at 250 degrees. Place ribs on baking pan, cover with braising liquid and wrap in alumnimum foil.
I am linking this to Foodie Friday at Designs by Gollum.