Ingredients

• 8 Tb light brown sugar, tightly packed
• 3 Tb kosher salt
• 1 Tb chili powder
• ½ tsp ground black pepper
• ½ tsp cayenne pepper
• ½ tsp jalapeno seasoning
• ½ tsp Old Bay Seasoning
• ½ tsp rubbed thyme
• ½ tsp onion powder
• 1 C white wine
• 2 Tb white wine vinegar
• 2 Tb Worcestershire sauce
• 1 Tb honey
• 2 garlic cloves, chopped

Instructions

Step 1

1. Preheat oven to 250F.
2. In a bowl, combine all dry ingredients and mix well.
3. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down.
4. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat.
5. Refrigerate the ribs for a minimum of 1 hour.

Step 2

1. In a container, combine all ingredients for the braising liquid and microwave on high for 1 minute.
2. Place the ribs on a baking sheet.
3. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.
4. Tilt the baking sheet in order to equally distribute the braising liquid.
5. Braise the ribs in the oven for 2½ hours.

Step 3

1. Transfer the braising liquid into a medium saucepot.
2. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency.
3. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly.
4. Slice each slab into 2 rib bone portions.
5. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.