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Ingredients
- Dry Rub:
- 8 Tbs light brown sugar, lightly packed
- 3 Tbsp kosher salt
- 1 Tbsp chili powder
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp jalapeno seasoning
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp rubbed thyme
- 1/2 tsp onion powder
- Braising Liquid:
- 1 cup white wine
- 2 Tbsp white wine vinegar
- 2 Tbsp worcestershire sauce
- 1 Tbsp honey
- 2 cloves garlic, chopped
- 2 whole slabs pork baby back ribs
Details
Preparation time 70mins
Cooking time 275mins
Preparation
Step 1
Preheat oven to 250 degrees.
In a bowl, combine all ingredients & mix well. Plce each slab of baby back ribs on a piece of heavy duty 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 microwave 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 & reduce by half or until of a thick syrup consistency. Bruch the glaze onto the slabs. Place under the broiler or on grill just until the glaze caramelizes lightly. Sslice each slab into9 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
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