Alton's Ribs

That actually sounds kind of creepy. No, I'm not eating Alton Brown (or creating woman from his excess rib), but cooking his no-backyard baby back ribs. So far, so good (though I didn't have time to rest the ribs for 6-12 hours), except that the bones punctured the foil packet and spilled juice EVERYWHERE. I guess we'll just have to see if there's still enough liquid in the packet to make a successful braise.

[Several hours later] Yep. There was. My fingers are still sticky from eating the ribs; they were absolutely delicious. Could have used a little more heat (I toned down the spice called for because Anna isn't a fan of spicy food), but the sweetness and juiciness more than made up for it. I might take the ribs out after an hour and 45 minutes next time, instead of the suggested 2 hours, and I could have done one more pass with the glaze, but all in all I'm delighted. Plus the fried plantains were a knockout--again, Alton's recipe. What can I say? The man's a genius.

As a side note, it might be possible to finish the ribs on the grill rather than under the broiler; it's worth trying, anyway.