Baby Back Ribs

• Two full racks of 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 Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• Braising Liquid:
• 1 cup white wine - use something good, not cheap. Try to avoid sweet wines. I use a good fruity-but-dry Chardonnay.
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon agave nectar or honey
• 2 cloves garlic, chopped

1. 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.
2. Preheat the oven to 250.
3. 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.
4. 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. Broil or grill 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.

full racks, rub, light brown sugar, kosher salt, chili powder, ground black pepper, cayenne pepper, thyme, onion powder, cinnamon, ground allspice, ground cloves, braising liquid, white wine, cider vinegar, worcestershire sauce, honey, garlic

Taken from www.epicurious.com/recipes/member/views/baby-back-ribs-50099308 (may not work)