Best ribs you might ever have - Baby!!

We get the craving for this every once it while - but its sad when you get the vibe and you're out of the country. We couldn't wait to make this. So today is that day! Enjoy

The dry rub makes enough for several batches, you can save the mix and use it later or get more ribs!

Dry Rub:
8 T light brown sugar tightly packed
3 T Kosher salt
1 T chile powder
1/2 t ground black pepper
1/2 t cayenne pepper
1/2 t jalapeno seasoning..or spicy to your taste
1/2 t Old Bay Seasoning
1/2 thyme
1/2 t onion powder

Braising Liquid:
1 cup white wine
2 T white wine vinegar
2 T worcestershire
1 T honey
2 cloves garlic chopped



In a bowl, combine all of the dry ingredients and mix well. Place each slab of 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.

You want to make it easy to pour the liquid in, so close the foil around the meat in a way that you can just open a little and pour in the liquid. Place closed foil packet, without the liquid, in the refrigerator for at least an hour.

When you are ready to bake it, preheat the oven to 250. Place all of the liquid ingredients in a microwaveable container and heat on high for about a minute. Place the ribs on a baking sheet. Open 1 end of the foil on each slab and pour 1/2 the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the liquid.

Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by 1/2 or until a thick consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 bone portions.

You can use the remaining glaze for dipping or add more to each portion. Its up to you!