BBQ 101: Baby Back Ribs With A Kick

What You Need

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 jalapeno seasoning ( I have a hard time finding this and most times omit, you won’t miss it)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid

1 Cup white wine
2 Tablespoons white wine vinegar
2 Tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Directions:

1. Preheat oven / BBQ to 250 degrees
2. In a bowl, mix all dry ingredients. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. (use 2 sheets each because sometimes the ribs poke through and all the braising liquid leaks out.) Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Fold up the foil to create packets. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid.
3. Microwave on high for 1 minute. Place the foil packeted ribs on baking sheet(s). Open one end of the packet and pour 1/3 of the braising liquid into each foil packet. Tilt the baking sheet to distribute the liquid. Braise the ribs in the over for 2 1/2 hours.
4. Recipe calls for pouring out the braising liquid at the end into a large skillet and reducing the liquid to a thick syrup consistency.
5. You can do this under the broiler, on a gas grill or more preferably over a charcoal grill. Slather the ribs with sauce and grill on both side just until the sauce begins to caramelize. Take ribs off grill, cut into individual servings and toss with some more sauce in a bowl and serve.

Also See..

• BBQ 101: Cajun Seafood Bake
• BBQ 101 Tips: Make Fathers Day Unique for DAD
• BBQ 101: Kansas City Style Dry Rub
• BBQ 101: 11 Tips to Making the Best Pork Ribs
• BBQ 101: What's White Barbecue Sauce