Amy’s friend Kate asked if I could share the Alton Brown recipe for ribs that made my dad’s list of “Best Ribs I’ve Ever Had.” (The list is over in the sidebar.)

These take some advance prep time and have the potential to make a nice-sized mess, but they’re very good. I don’t normally eat ribs (I don’t like anything on a bone; that includes fried chicken), but I’ll make an exception for these.

Alton Brown’s No-Backyard Baby Back Ribs
1 full pork backribs — rack/slab baby back ribs
Kosher salt
5 tablespoons brown sugar, packed
3 tablespoons chili powder
1 tablespoon garlic powder
1/2 tablespoon thyme — ground
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
1/2 cup orange juice — not fresh
1/2 cup prepared margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee granules — or espresso powder
1/8 teaspoon cayenne
NOTES : You will also need: Paper towels, Extra-wide, heavy-duty aluminum foil, Shallow roasting pan, Saucier or small sauce pan , Kitchen shears and Broiler pan

Rinse the ribs and pat dry with paper towels. Place on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season liberally on both sides with the salt and Shake No. 9. , which consists of brown sugar through allspice.

Turn the ribs meat-side-down and tightly seal inside the foil by folding and rolling the longer edges together, then closing the ends tight over the ribs. Place the packet in the roasting pan and refrigerate for 6 to 12 hours, turning the sealed packet over once.

Preheat oven to 350 degrees.

Remove the packet from the refrigerator and unroll one end, shaping the foil upward like a funnel. Pour in the orange juice and the margarita mix. Reseal the foil packet and see-saw it back and forth a couple of times to evenly distribute the liquid inside. Return the packet to the pan and place the pan in the middle of the oven. After 1 hour, reduce the temperature to 250 degrees and cook until tender, approximately 2 hours.

Remove the pan from the oven, unroll one end of the packet, carefully drain all the juice into a saucier or small saucepan, and add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne. Bring the mixture to a boil, whisking frequently until reduced to a glaze that coats a spoon. Remove the pan from the heat.

Move oven rack to the next-to-the-top position and turn on the broiler (use the high setting if you have a choice). Remove the slab from the foil packet and cut it into four equal sections (I use kitchen shears for this). Place ribs on the broiling pan, meat side up, brush with the glaze, and broil for 2 to 3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone side up and glaze, and broil a minute longer.

Remove and allow to cool a couple of minutes before serving.