Recipe from Alton Brown
Start your preparation the day before you intend to cook the ribs.
- 2 racks of baby back ribs
- heavy duty aluminum foil
- very large baking dish (I use an aluminum baking tray that is sold around thanksgiving to put a turkey in)
Dry rub
- 8 tbs light brown sugar
- 3 tbs kosher salt
- 1 tbs chili powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp Old Bay
- 1/2 tsp rubbed thyme
- 1/2 tsp onion powder
Mix all ingredients together and set aside. Place 2 long sheets of heavy duty aluminum foil on the table, shiny side down. Place one rack of the ribs on each. Coat each rack with 1/2 of the dry rub mixture. Pat lightly into the meat. Fold the foil closed carefully, sides first, then ends trying not to enclose them tightly around the meat – leave some space inside the pouch. Place both pouches in the baking tray and refrigerate overnight.
Braising liquid
- 1 cup white wine
- 2 tbs white wine vinegar
- 2 tbs Worcestershire sauce
- 1 tbs honey
- 3-5 cloves garlic
Perheat oven to 250 degrees.
Chop garlic and combine all the braising liquid ingredients together in a microwavable container (I use my Pyrex measuring cup). Microwave for 1 minute.
Open one end of each foil pouch carefully and pour 1/2 the liquid into each. Reseal the pouches. Bake in the oven for about 2 1/2 – 3 hours.
After baking, carefully pour the liquid out of each pouch into a saucepan. Simmer on the stove and reduce the liquid by 1/2 (until it is syrupy) Cut the ribs into 2 bone sections and put in a bowl to serve. Pour the reduced liquid over them.