Slammin' Pork Ribs


These ribs require both a dry rub and a braising liquid. 
First, you need to prepare the dry rub.
 
This recipe is for two slabs of ribs.
  • 8 tablespoons light brown sugar, packed
  • 3 tablespooons kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder

Combine all of the dry rub ingredients together in a bowl. Place each slab of ribs on a large piece of heavy-duty aluminum foil. Sprinkle each side of the slab generously with the dry rub. Pat the rub into the meat. Close up each piece of foil around the slabs of ribs loosely, making a packet. Refrigerate for a minimum of one hour. We usually prepare this step the night before.

About four hours before you plan to serve the ribs, make the braising liquid.

  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 cloves garlic, chopped

Combine all the ingredients in a microwaveable dish. Cook for one minute.

Preheat the oven to 250 degrees F.

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 to make sure the liquid is well distributed. Place the baking sheet in the oven and braise the ribs for 2-1/2 hours.

After 2-1/2 hours, open each packet and pour the braising liquid into a sauce pan. Bring the liquid to a boil, then reduce to simmer and cook until the liquid is reduced by half and looks like a thick syrup. This will be your sauce.  It will take quite a while to reduce to half, at least 30 minutes.  You can skip this step and just use a purchased BBQ sauce to brush on your ribs.

Open the packets, brush the glaze on each slab of ribs and place under the broiler until the glaze caramelizes lightly. This step can be transferred to your outside grill if you prefer.

Cut the ribs into two rib portions. You can then either toss the ribs in the remaining glaze or serve the glaze on the side as a dipping sauce.

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