Ribs

• Dry Rub Ingredients
• 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 (we substituted ground cumin)
• 1/2 teaspoon Old Bay Seasoning (we couldn't find, skipped)
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder
• Braising Liquid Ingredients
• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 2 cloves garlic, chopped

1. 1. In a bowl, combine all dry ingredients and mix well.
2. 2. 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.
3. 3. Refrigerate the ribs for a minimum of 1 hour or overnight.
4. 4. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
5. 5. 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, at 250 degrees, for 2 1/2 hours.
6. 6. 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.

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

Taken from www.epicurious.com/recipes/member/views/ribs-50159770 (may not work)