I make this every Fourth of July.
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My variations from Alton's recipe are as follows:
A little more cayenne pepper, a little less salt in the dry rub.
I use both Apple Cider and Apple Cider vinegar (along with the other ingredients used by Alton) in making the braising liquid.
Use heavy duty, extra wide tin foil so that it won't rip and will completely cover the ribs while cooking.
I have found that simply using high-quality store-bought BBQ sauce after you take them out of the oven is significantly more flavorful than reducing the braising liquid.
Instead of broiling them in the oven, I throw them on the grill for the final carmelizing stage.
<iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/zQ2nL7VGOFs" frameborder="0" allowfullscreen></iframe>
My variations from Alton's recipe are as follows:
A little more cayenne pepper, a little less salt in the dry rub.
I use both Apple Cider and Apple Cider vinegar (along with the other ingredients used by Alton) in making the braising liquid.
Use heavy duty, extra wide tin foil so that it won't rip and will completely cover the ribs while cooking.
I have found that simply using high-quality store-bought BBQ sauce after you take them out of the oven is significantly more flavorful than reducing the braising liquid.
Instead of broiling them in the oven, I throw them on the grill for the final carmelizing stage.