These Alton Brown baby back ribs are awesome. I've made these several times and they are SO good and SO easy. They're perfectly not-quite-fall-off-the-bone tender. I recently got my sister hooked on them, too. You make the dry rub with brown sugar, salt, chili powder, and a slew of other ingredients. Alton says you can pretty much add whatever you want in that last tablespoon as long as the ratio is 8 parts brown sugar, 3 parts salt, 1 part chili powder and 1 part other add-ins. I followed his recipe pretty closely.
Wrap each rack of ribs individually in foil. Roll out a long piece of foil, place one rack of ribs on top and fold the foil over the ribs lengthwise. Crimp the two long sides closed creating a pouch with one open side.
When the ribs are finished cooking, uncrimp the tin foil and pour the braising liquid into a sauce pan. Simmer the liquid until it reduces by half. The recipe says it turns to a glaze - mine always stays pretty liquidy but it still tastes good!
Brush the reduced liquid on the the ribs and broil them until they look caramelized. I broiled them on low and pulled them out to brush them with the glaze a couple of times.
That's it! Not too difficult although they do take some time. We cut them into two's, put them in a chafing dish and poured over the leftover glaze. Yum.