Leigh Butler's Baby Back Ribs
Leigh: Some folks remove the skin off the back of the ribs, but I find on baby backs it is hard to get off, so I don't bother.
Leigh: Some folks remove the skin off the back of the ribs, but I find on baby backs it is hard to get off, so I don't bother.
- 1 tablespoon worcestershire sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 cup white wine
- 2 cloves garlic chopped
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon chili powder
- dry rub
- braising liquid
- 1 tablespoon white wine vinegar
- 1/4 teaspoon old bay seasoning
- 1/2 tablespoon kosher salt
- 1/2 tablespoon honey
- 4 tablespoons light brown sugar tightly packed
- 1/4 teaspoon rubbed thyme
- Carbohydrate 68.6000278238973 g
- Cholesterol 0 mg
- Fat 0.499985938163066 g
- Fiber 1.19192813598661 g
- Protein 1.12718437550925 g
- Saturated Fat 0.0986531563668278 g
- Serving Size 1 1 Serving (155g)
- Sodium 2020.29959155962 mg
- Sugar 67.4080996879107 g
- Trans Fat 0.0870953126097856 g
- Calories 297 calories
Step-by-step
- In a bowl combine all dry ingredients and mix well.
- Season both sides of ribs generously with the dry rub.
- Pat dry rub into the meat.
- Take two sheets of heavy-duty aluminum foil and place one on top of the other. You are going to wrap the ribs in the double layer so make sure the sheets are long enough.
- With the shiny side down, place ribs on foil.
- Wrap ribs in the foil, but not too tightly, you want to leave some room over the top of the ribs--you are going to add braising liquid later.
- Seal one end very tightly, leave the other end loosely closed.
- Refrigerate ribs a minimum of one hour, 3-4 hours is better.
- Take ribs out of fridge 30-45 minutes before cooking to bring them to room temperature.
- Preheat oven to 250F degrees.
- In a microwave container, combine all the braising liquid ingredients and microwave 30 seconds.
- Place ribs on a baking sheet.
- Open the loose end of the foil packet and pour in braising liquid.
- Tilt baking sheet to distribute the braising liquid in the foil pouch.
- Tightly seal the open end of the foil packet and braise the ribs over the next 4 hours.
- Take out of oven and you will finish the ribs on the grill.
- Discard any liquid.
- Preheat grill to 450-500F degrees.
- Baste ribs with BBQ sauce of your choice.
- Cook for 5-8 minutes a side, or until the sauce/ribs get caramelized.
Leigh Butler's Famous Baby Back Ribs: A Home Cook's Journey
The aroma of slow-cooked ribs, tender and falling-off-the-bone, is a siren's call to any home cook. For years, I've been perfecting my own recipe for baby back ribs, inspired by a dear friend, Leigh Butler. Her method, a blend of patience and precise technique, has become my go-to for weekend gatherings and family dinners. It's not just about the end result; it's about the comforting process, the anticipation building with each hour the ribs spend nestled in their foil blanket.
What sets Leigh's method apart? It's the simplicity. No fussy techniques, no obscure ingredients. Just a delicious dry rub, a flavorful braising liquid, and the magic of low and slow cooking. Leigh herself always says, “It’s about letting the time and the oven do the work.” And she's right. The key is not to rush the process. The result is melt-in-your-mouth perfection that's guaranteed to impress, even seasoned rib connoisseurs.
One of my favorite parts is the preparation. The act of carefully patting the dry rub onto each rib, feeling the texture of the meat beneath my fingers, is almost meditative. Then, the careful wrapping in foil, creating a little steamy haven where the ribs will tenderize. It's a process that allows for the flavors to meld and deepen, creating a complex harmony that’s far beyond the sum of its parts.
I always make a double batch, enough to share with family and friends. There's something incredibly satisfying about watching everyone gather around the table, faces glowing with delight as they savor each bite. The conversation flows effortlessly, punctuated by satisfied sighs and happy murmurs. It's more than just a meal; it's a shared experience, a testament to the power of simple, well-executed cooking.
The final step, grilling the ribs until they're caramelized and glistening with BBQ sauce, adds a smoky sweetness that takes the dish to the next level. The contrast between the tender, juicy meat and the slightly crisp, smoky exterior is divine. It's the perfect balance of textures and flavors, a symphony for the senses.
More than just a recipe, Leigh's baby back ribs represent the heart of home cooking. It's about taking the time to create something delicious, to nourish not just the body but also the soul. It's about sharing the joy of food with loved ones, creating memories that will last a lifetime. The simple act of gathering around a table, savoring the fruits of one's labor, is a ritual that I cherish.
This recipe isn't just about cooking; it's about connection, about creating something special from simple ingredients. It's a reminder that even the most seemingly ordinary meals can become extraordinary when infused with love, patience, and a touch of culinary magic. So, gather your ingredients, and let the delicious aroma of Leigh's baby back ribs fill your kitchen. The memories you make will be as tender and flavorful as the ribs themselves. The next time you crave a comforting, crowd-pleasing meal, remember these ribs; they're a guaranteed crowd-pleaser.
I hope you enjoy this recipe as much as I do. It’s a keeper!
