"I've been searching for the perfect buffalo wings my whole life. For Super Bowl Sunday-thought I would give this recipe a try as Alton is THE MAN in my book. He didn't disappoint me on this recipe-his technique is quirky (...what? no breading? no frying?) but gosh darn it-GENIUS-works! The steaming seemed to lock in moisture and drive out fat. Then the roasting seals the deal and crisps up the skin (not like frying crisp-but crisp). It's weird, but IT WORKS! Used Franks's Original-which, even to my wimpoid spicy-hot adverse taste buds, is not all that spicy hot. So good. Couldn't stop eating them. I made a stilton-cheese/sour cream/mayo/vinegar/worcestershire 'dipping' sauce for the accompanying celery sticks-(what's up with no dipping concoction AB?). TO DIE FOR. Alton, you're more reliable than the '86 Nissan Stanza wagon that we've owned since new and still starts on a dime (when the battery isn't dead).

"Made these again for Super Bowl Sunday-stick to the recipe like I would lose my religion if I didn't. I really let the braising liquid reduce and got syrupy goodness. BEST ribs I've ever eaten - genius technique yields fall-off-the-bones combination of spicy/spicy hot/tartness with a hint of sweetness. PERFECTION.

2009/I have now made these ribs 4 times and it's become our Super Bowl staple. Forget junk food-we're not 'munchie' people-at half time we just have dinner-and these baby back ribs are IT. The technique is so unique and simple to follow. This is on the first Good Eats video set that I bought years ago-and I watch it before making- never gets old, is always entertaining-though Alton sure looks different now than....never mind. Don't we all? This is the quintessential Good Eats to me. Who Loves Ya Baby-Back? Barbara does! Oh, to Drew - you close the foil completely - it 'enhances' the braising. You reduce the liquid while the ribs are 'resting' out of the oven.