Ribs (Baby Back)

• 1 rack baby back pork ribs
• heavy duty tin foil
• (optional) Sweet Baby Ray's BBQ Sauce, or your favorite sauce

• 4 Tbsp brown sugar (tightly packed)
• 1 Tbsp Kosher salt
• 1/2 Tbsp Chili Powder
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp Old Bay Seasoning
• 1/4 tsp thyme
• 1/4 tsp onion powder

• 1/4 cup white wine (or beer)
• 1/2 Tbsp white wine vinegar
• 1/2 Tbsp Worcestershire sauce
• 1 Tbsp honey (or maple syrup)
• 2 cloves garlic, pressed (or 1/4 tsp garlic powder)

Lay out a piece of freezer paper large enough to work with your ribs. Lay the ribs meat side down on the freezer paper, then using a butter knife and paper towels work the membrane off the back side of the ribs. Trim any excess fat if you want to.

Line the bottom of a large baking pan with foil by folding two pieces lengthwise several times, then place the ribs meat side up on the foil. Place all ingredients for the rub into a container and blend well with a fork. Evenly spread the rub on the meat side only and pat/rub. Prepare a foil cover the same way using heavy duty aluminum foil over the ribs and the entire pan. Refrigerate for at least 2 hours.

Preheat the oven to 300 degrees. Combine all braising liquid ingredients in a glass bowl, then microwave on high for 1 minute. Pull the ribs out of the refrigerator, then partially unwrap the foil and slowly pour the braising liquid beside the ribs. Roll the foil back closed, then place in the oven for 3 hours, then remove and turn on the broiler to 500 degrees.

(optional) If you want to reduce the braising liquid to use as a glaze instead of a store brand BBQ sauce, hold the ribs over a saucepan, allow a slight bend in the middle, and cut one or two holes in the bottom to allow the liquid to drain. Over medium to medium-high heat, reduce the liquid until it is almost at the consistency of syrup, slowly working with a spatula.

Brush BBQ sauce or your reduced glaze over the ribs and place uncovered under the broiler, until the glaze caramelizes, usually a few minutes. When finished, cut the ribs between every 2 bones, then toss them around in a bowl with more sauce before serving.