Alton Brown'S Baby Back Ribs

• 2 whole racks of baby-back pork ribs
• Dry Rub
• 8 tablespoons light brown sugar, firmly 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 salt
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon 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 garlic cloves, chopped

1. In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
2. Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
3. Combine all ingredients for the braising liquid and microwave on high for 1 minute.
4. 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; close the end of the packet and tilt it around to evenly distribute the liquid.
5. Braise the ribs in a 250u0b0 oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
6. Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
7. Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
8. Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.
9. *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.

pork ribs, rub, light brown sugar, kosher salt, chili powder, ground black pepper, cayenne pepper, jalapeno seasoning salt, bay seasoning, thyme, onion powder, braising liquid, white wine, white wine vinegar, worcestershire sauce, honey, garlic

Taken from www.food.com/recipe/alton-browns-baby-back-ribs-95414 (may not work)