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Making ribs but they’re already separated
You are planning to adapt Alton Brown's rib recipe for individual ribs instead of full racks. Your proposed method involves braising the separated ribs in a Dutch oven with a lid. After braising, you intend to spread them on a baking sheet to sauce and then broil them to finish. You are asking if this adaptation is sound and if any changes to cook times or methods are needed. Alton Brown's original recipe calls for individual racks to be rubbed and then tightly sealed in foil packets with braising liquid. These foil packets are then placed on a baking sheet for braising. The braising liquid is later reduced to a glaze and brushed onto the ribs. Finally, the glazed ribs are broiled briefly for caramelization. Your Dutch oven approach will likely result in more even heat distribution during braising compared to foil packets. Separated ribs will cook faster than a whole rack due to increased surface area exposure. Therefore, monitor the individual ribs closely to avoid overcooking during the braising phase. The braising time will likely need to be reduced. Consider starting with a shorter braising time, perhaps 1.5 to 2 hours, and checking for tenderness. The reduction of the braising liquid to a glaze will remain similar. Broiling to finish will also be effective for caramelizing the sauce.
