In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavyduty 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.
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.
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.
This recipe makes several batches of dry rub. If more rub is needed, read here it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
I love this website come to the conclusion that my taste buds do not like meat cooked in/with wine. A years ago I made beef bourguignon / burgundy, (with all fresh ingredients and to me the red wine made the beef taste share here I tried it again a year later, thinking that maybe I did something wrong the first time. Got the same results, so never made it again. These ribs have a similar taste to me, (I followed the ingredients as written so I won be using the braising liquid reduction. I slather them with BBQ sauce on the grill to char them up a little, and hope that does the trick. I read many of the reviews and will continue to do so, to see if other reviewers have an alternate braising liquid. I do like the rub and the cooking method though, hence the 3 stars.Share