INGREDIENTS

1. 2wholeracks of baby-back pork ribs

2. Dry Rub

3. 8tablespoonslight brown sugar, firmly packed
4. 3tablespoonskosher salt
5. 1tablespoonchili powder
6. 1/2teaspoonground black pepper
7. 1/2teaspooncayenne pepper
8. 1/2teaspoonjalapeno seasoning salt
9. 1/2teaspoonOld Bay Seasoning
10. 1/2teaspoonthyme
11. 1/2teaspoononion powder

12. Braising Liquid

13. 1cupwhite wine
14. 2tablespoonswhite wine vinegar
15. 2tablespoonsWorcestershire sauce
16. 1tablespoonhoney
17. 2clovesgarlic, chopped

DIRECTIONS

1. In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
2. Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
3. Combine all ingredients for the braising liquid and microwave on high for 1 minute.
4. 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; close the end of the packet and tilt it around to evenly distribute the liquid.
5. Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
6. Carefully open the packets (they’ll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it’s of a thick syrup consistency.
7. Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
8. Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.