• 2 whole slabs pork baby back ribs
  
  Dry Rub:
• 8 tablespoons 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 jalapeno seasoning
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed 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

• Preheat oven to 250 degrees.
• In a bowl, combine all dry ingredients and mix well.
• Place each slab of baby back 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.
• Refrigerate the ribs for a minimum of 1 hour.
• In a microwavable container, combine all ingredients for the braising liquid.
• Microwave on high for 1 minute.
• Place the ribs on a baking sheet.
• Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.
• Tilt the baking sheet in order to equally distribute the braising liquid.
• Braise the ribs in the oven for 2 1/2 hours.
• 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.
• Slice each slab into 2 rib bone portions.
• Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.