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
• 1/2 Tbsp white wine vinegar
• 1/2 Tbsp Worcestershire sauce
• 1 Tbsp honey
• 2 cloves garlic, pressed

Place all ingredients for the rub into a container with a lid. Mix well by shaking, stirring etc…

Start with a pan large enough to fit the ribs on to catch any drippings from the braising process. Place a single layer of heavy duty tin foil on the pan, cut to a length a few inches longer than the ribs on each end. Lay the ribs meat side down on the foil, then using paper towels and a knife to start, pull the membrane off the back side of the ribs. At this point, slowly feel around to see if any bones will be poking out on this bottom side. Sprinkle a small amount of rub on this back side and pat it down, then flip. Sprinkle the rest of the rub on this side a little at a time while patting the rub into the meat. Place another layer of tin foil over the top, then fold the sides in together, then roll up the ends. Try to be careful with the foil so you don't poke any holes through with the rib bones. Refrigerate for 2 hours.

Preheat the oven to 250 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 unwrap the foil on 3 sides and open. Slowly pour the braising liquid under the ribs. You should NOT have any liquid coming out of the foil. Roll the foil back closed, then place in the oven for 2 hours 45 minutes, 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.