- 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 pepper
- 1/2 teaspoon red pepper cayenne
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon applied thyme
- 1/2 teaspoon onion powder
- Braising Liquid:
- 1 cup white-colored wine
- two tablespoons white-colored wine vinegar
- two tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic clove, chopped
Preheat oven to 225 levels.
Inside a bowl, combine all dry ingredients and blend well. Place each slab of baby back ribs on a bit of heavy-duty aluminum foil, shiny side lower. Sprinkle both sides generously using the dry rub. Pat the dry rub in to the meat. Refrigerate the ribs for at least one hour. Inside a microwavable container, combine all ingredients for that braising liquid. Microwave on high for one minute.
Put the ribs on the baking sheet. Open one finish from the foil on every slab and pour 1 / 2 of the braising liquid into each foil packet. Tilt the baking sheet to be able to equally distribute the braising liquid. Braise the ribs within the oven for just two 1/2 hrs.
Transfer the braising liquid right into a medium saucepot. Bring the liquid to some simmer and lower by half or until of the thick syrup consistency. Brush the glaze to the ribs. Place underneath the broiler just before the glaze caramelizes gently. Slice each slab into 2 rib bone portions. Put the remaining hot glaze right into a bowl and chuck the ball rib portions within the glaze.
*This recipe makes several batches of dry rub. If more rub is required, it may be extended by amount, as lengthy as the number of 8:3:1:1 continues to be same.
Recipe thanks to Alton Brown