Shelly's Recipe

BABY BACK RIBS - Oven Method

Category: Ribs

2 slabs baby back pork ribs

Dry Rub:
8 tbsp light brown sugar, tightly packed
3 tbsp kosher salt
1 tbsp chili powder
1 tsp ground black pepper
1/2 tsp cayenne pepper, chipotle chili powder, Old Bay Seasoning, ground thyme, granulated onion and granulated garlic

Preheat oven to 250. Place each slab of ribs on dull side of a sheet of heavy-duty aluminum foil. In a mixing bowl, combine all dry rub ingredients and mix well. Sprinkle each side of ribs generously with dry rub and pat into meat. Wrap and refrigerate for a minimum of 1 hour.

Braising Liquid:
1 cup white wine
2 tbsp white wine vinegar, Worcestershire sauce and honey
2 cloves garlic, chopped

Braising: In a small saucepan, combine all liquid ingredients. Bring to a simmer then remove from heat. Place ribs in foil on baking sheet. Open one end of foil packet of each slab and pour half of braising liquid into each. Tilt baking sheet in order to equally distribute liquid. Braise ribs in oven for 2 1/2 hours. Remove ribs from oven. Pour braising liquid into a medium saucepot. Bring to a simmer and reduce by half until a thick syrup consistency is achieved. Brush glaze onto ribs. Place ribs under broiler until glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place remaining hot glaze in a bowl. Toss ribs in glaze for extra flavor.