Lip Smakin' Ribs

Lip Smakin’ Ribs

July 9, 2007

Dry Rub:
8 – Tbls. Light Brown Sugar
3 – Tbls. Kosher Salt
1 – Tbls. Chili Powder
½ – Tsp. Ground Black Pepper
½ – Tsp. Cayenne Pepper
½ – Tsp. Old Bay Seasoning
½ – Tsp. Rubbed Thyme
½ – Tsp. Onion Powder

Braising Liquid:
1 – Cup White Wine
2 – Tbls. White Wine Vinegar
2 – Tbls. Worcestershire Sauce
1 – Tbls. Honey
2 – Cloves of Garlic

Preheat oven to 250º. 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 one hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for one 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 2.5 hours. Transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into two rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

This recipe can be multiplied.

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Entree, Pork, Ribs,