Recipe by Hey Jude
I tried this slightly different way of cooking ribs when rain washed out our BBQ. We couldn't believe how tender and tasty these turned out and the method is quite easy as well.
Top Review by John G.
Family Favorite. I tweak the recipe a little. I'm a bit restrained on the rub (If you go crazy the sauce is to salty), and used Red wine, Cider vinegar and Maple Syrup. That makes the sauce darker, deeper flavor, and seems to help it reduce.
- 2 whole racks of baby-back pork ribs
- 8 tablespoons light brown sugar, firmly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon jalapeno seasoning salt
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 garlic cloves, chopped
Directions See How It's Made
- 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.
- 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.
- Combine all ingredients for the braising liquid and 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; close the end of the packet and tilt it around to evenly distribute the liquid.
- 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!).
- 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.
- Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
- Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.
- *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.