2 slabs pork baby back ribs
Extra heavy duty foil
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 powder
(you can use different pepper powder and more too, i use this when making for people)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
optional(I add these but they're can be omitted. I think they compliment the brown sugar):
1/2 tsp allspice
1/2 tsp cloves
(8:3:1:1 Sugar:Salt:Chili Powder:Other seasonings)
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Night before you plan on cooking:
Lay down two layers of foil, shiny side down, that is about 8-10 inches longer than the rack of ribs. Pull the membrane off the ribs. Use a butter knife to pry the membrane off the back of the smallest bone and use a paper towel so you can grab it. Rub the back of the ribs first, then flip them over and liberally rub down the top. Rub the seasoning in well.
Be careful not to tear the foil doing this, since the rack of ribs is shaped like an "n" it has corners that touch and will poke holes, this is no good. If you tear the foil, get new foil. After that, bring the two edges of the foil together, and roll them down til its snug. Then roll the two ends up, being careful again not to cause tears in the foil. Do not roll too tightly this time, you need to get back in it. Stick the wrapped ribs on a sheet pan and toss in the fridge.
Day 2:
Preheat oven to 250F or 121.1C
Mix your braising liquid in a microwave safe dish. Toss it in the microwave and nuke it for 1 minute just to warm it up. Unroll one end of the foil pouches and pour the liquid in, use half in each pouch. Roll it back up tightly this time. Braise for 2.5 hours.
Pull the ribs out after 2.5 hours and check. If you can turn the bone inside the meat they're done. Should be falling off bone tender. Punch a hole in the bottom of the pouches and drain the liquid into a small sauce pan. Reduce over high heat until about the consistency of BBQ sauce. Brush this over the ribs & hit them with the broiler until it just caramelizes. Watch it CAREFULLY. Sugar will go from bubbling to burnt in seconds. YOu don't want to burn it now after all your hard work, so don't walk away, it only takes a min or two to broil.
Pull the ribs out and cut them in 2 rib segments, toss them with remaining BBQ sauce. At this point you should move out of the way quickly to avoid being trampled. These things go fast, not once have I had leftovers
