The rib purest might say that ribs should only be smoked. Although I do love a good smoked rib, I vehemently disagree. I think your oven is a rack’s best friend. Wine Braised Baby Backs 2 racks of baby back ribs. Nice rack!Dry Rub:8 tablespoons light brown sugar, tightly packed3 tablespoons kosher salt1 tablespoon chili powder1 teaspoon ground black pepper1 teaspoon cayenne pepper1 teaspoon jalapeno seasoning1 teaspoon Old Bay1 teaspoon dried thyme1 teaspoon onion powder Braising Liquid:1 cup white wine2 tablespoons white wine vinegar2 tablespoons Worcestershire sauce1 tablespoon honey2 cloves garlic, choppedPreheat oven to 225 degrees. 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. Microwave on high 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 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.Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.Wine Braised Baby Backs
The rib purest might say that ribs should only be smoked. Although I do love a good smoked rib, I vehemently disagree. I think your oven is a rack’s best friend. Wine Braised Baby Backs 2 racks of baby back ribs. Nice rack!Dry Rub:8 tablespoons light brown sugar, tightly packed3 tablespoons kosher salt1 tablespoon chili powder1 teaspoon ground black pepper1 teaspoon cayenne pepper1 teaspoon jalapeno seasoning1 teaspoon Old Bay1 teaspoon dried thyme1 teaspoon onion powder Braising Liquid:1 cup white wine2 tablespoons white wine vinegar2 tablespoons Worcestershire sauce1 tablespoon honey2 cloves garlic, choppedPreheat oven to 225 degrees. 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. Microwave on high 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 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.Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.