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
Preheat oven to 250 degrees.
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
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.