DRY RUB:
8 parts light brown sugar
3 parts kosher salt
1 part chili powder
1 part ground black pepper
1 part cayenne pepper
1 part jalapeno seasoning
1 part old bay seasoning
1 part rubbed thyme
1 part 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 250ºF. 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. Cook 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. Yield: 2
slabs ribs
