Braised Pork Ribs

• 2 1/2 pounds pork ribs
• 10 tablespoons brown sugar - packed
• 3 tablespoons kosher salt
• 1 1/2 tablespoons chili powder
• 3/4 teaspoon black pepper
• 3/4 teaspoon cayenne pepper
• 1 teaspoon old bay
• 3/4 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup white wine
• 2 tablespoons rice wine vinegar
• 2 tablespoons worcestershire
• 3 tablespoons honey
• barbeque sauce Your choice of, - I recommend - Ding Dang Good Sauce

1. At least one hour before cooking - pat the dry rub mix into the ribs. Place the ribs (divided into two groups) each onto a large sheet of heavy duty aluminum foil - shiny side of the ribs facing down. Fold the foil gently into a packet around the ribs and refrigerate the meat with the rub. (place the packets on a plate in the fridge). This step can be done up to 24 hours ahead.
2. Preheat the oven to 225. Mix the ingredients for the braise together and pour half of the braise into one packet and the other into the other packet. Set the packets on a rimmed baking sheet and place onto the middle rack in the oven. Allow to cook for 3 hours - do not open the packets to check on the ribs.
3. After three hours -Remove the ribs from the oven - and then set the oven on broil and allow the ribs to rest for 10 minutes - without opening the packets. After 10 minutes, remove ribs from the packets, thickly apply your choice of barbeque sauce and place the ribs back on the baking sheet. Broil in oven for about 5 minutes until the sauce becomes thick and bubbly. Remove from the oven, apply another coat of sauce and serve.

pork ribs, brown sugar, kosher salt, chili powder, black pepper, cayenne pepper, bay, thyme, onion powder, garlic, white wine, rice wine vinegar, worcestershire, honey, barbeque sauce

Taken from www.yummly.com/recipe/Braised-Pork-Ribs-1650773 (may not work)