I’ll never be able to get that song out of my head. There are some songs, called earworms, that once they get into your noggin, you just cant escape from them. In a list produced in 2004 (yeah, I know it is old, but stick with me) here are the top 10 songs to get stuck in your head:
10) Macarena (I never got into the song, so it really does not stick for me.)
9) It’s a Small World After All (This is the song that plays in my own personal hell.)
8) The Lion Sleeps Tonight (Such an awesome song that I can not come close to hitting those falsetto notes.)
7) Whoomp! There it is (This was ever present in sporting arenas.)
6) YMCA (Never stayed at one and it doesn’t look like fun to me.)
5) Theme from Mission Impossible (This song can go on forever and ever.)
4) Give me a Break aka the Kit Kat jingle (I loved the take The Office did on this where Andy couldn’t remember the product and Jim kept feeding him the wrong ones.)
3) We Will Rock You (I used to listen to this and We Are the Champions over and over and over.)
2) Who Let the Dogs Out? (I just wish someone would let my dog out on Saturday mornings at 5AM when he wants out!)
and the number one………
1) Chili’s (Baby Back Ribs)
I CANNOT read, hear or say the words “baby back ribs” without that song rolling through my brain. Now that I’ve ruined your day by helping to get one or more of these songs stuck in your head, enjoy the baby back baby back baby back baby back baby back baby back baby back baby back ribs recipe.
These were so thick that I was afraid it would look like a roast unless I cut one rib off.
Lots of spices.
Applying the rub.
I put both racks of ribs in a large roasting pan before adding the liquids. I then covered it tight with foil before placing it into the oven.
Out of the oven.
Who Loves Ya Baby-Back?
Prep Time: 1 hr 10 min | Cook Time: 3 hr 25 min | Makes: 2 slabs ribs | Difficulty: Intermediate
- 2 whole slabs pork baby back ribs
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.