This recipe for pork baby back ribs is sure
to impress Dad. On Father's Day, show him how much he is appreciated
by cooking these tender, juicy ribs.
Ingredients for Dry Rub:
- 2 slabs baby back pork ribs
- 8 tbsps light brown sugar, tightly packed
- 3 tbsps kosher salt
- 1 tbsp chili powder
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp chipotle chili powder
- ½ tsp old bay seasoning
- ½ tsp ground thyme
- ½ tsp granulated onion
- ½ tsp granulated garlic
Method for Dry Rub:
Preheat oven to 250°F. Place each slab of ribs on dull side
of a sheet of heavy-duty aluminum foil. In a mixing bowl, combine
all dry rub ingredients and mix well. Sprinkle each side of ribs
generously with dry rub and pat into meat. Wrap and refrigerate
for a minimum of 1 hour.
Ingredients for Braising Liquid:
- 1 cup white wine
- 2 tbsps white wine vinegar
- 2 tbsps Worcestershire sauce
- 2 tbsps honey
- 2 cloves garlic, chopped
Method for Braising:
In a small saucepan, combine all liquid ingredients. Bring to a
simmer then remove from heat. Place ribs in foil on baking sheet.
Open one end of foil packet of each slab and pour half of braising
liquid into each. Tilt baking sheet in order to equally distribute
liquid. Braise ribs in oven for 2½ hours. Remove ribs from
oven. Pour braising liquid into a medium saucepot. Bring to a simmer
and reduce by half until a thick syrup consistency is achieved.
Brush glaze onto ribs. Place ribs under broiler until glaze caramelizes
lightly. Slice each slab into 2 rib bone portions. Place remaining
hot glaze in a bowl. Toss ribs in glaze for extra flavor.