2 whole slabs pork baby back
ribs
Dry Rub:
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
Braising Liquid:
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.
