Oven-Braised Pork Ribs

There's nothing like juicy BBQ pork ribs to hit the spot on a cool fall evening.

Ingredients

• 2 whole racks pork baby back ribs

Dry Rub (use half and save the rest for your next batch of ribs):

• ½ cup light brown sugar, tightly packed

• 3 tablespoons kosher salt

• 1 tablespoon chili powder

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon dried thyme

• 1/2 teaspoon onion powder

Braising Liquid:

• 1 cup white wine

• 2 tablespoons white wine vinegar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon honey

• 2 cloves garlic, chopped

• ½ cup brown sugar

• Water

Directions

1. In a bowl, combine all dry ingredients and mix well.

2. Line deep baking dish with aluminum foil or, my preference, aluminum disposable large lasagna or turkey pans. Place each rack of baby back ribs flat and sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.

3. Preheat oven to 250 degrees

4. In a microwavable container, combine all ingredients for the braising liquid except water. Microwave on high for 1 minute.

5. Pour braising liquid into pan with ribs. Tilt the baking sheet in order to equally distribute the braising liquid. Add enough water to fully submerge ribs. Braise the ribs in the oven for 4 hours.

6. 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. Alternately, you can finish the ribs on a hot grill to caramelize the glaze. Slice each rack into 1 or 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.