Sure, you can order ribs at a local restaurant and they will probably taste great. But why bother when you can save money and enjoy ribs that are just as delicious at your own dining table! This recipe makes two slabs of melt-in-your-mouth ribs, a dish the intermediate cook can prepare in just over one hour. Your family will be amazed at your culinary skills!
You will need:
For the dry rub-
• 8 tablespoons tightly packed light brown sugar
• 1 tablespoon chili powder
• 3 tablespoons kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• ½ teaspoon Old Bay seasoning
• ½ teaspoon jalapeno seasoning
• ½ teaspoon onion powder
• ½ teaspoon rubbed thyme
• Mixing spoon
For the braising liquid-
• 2 tablespoons Worcestershire sauce
• 2 tablespoons white wine vinegar
• 1 cup white wine
• 2 cloves garlic, chopped
• 1 tablespoon honey
• Microwaveable container
• Medium saucepot
• Pastry brush
Step 1: Preheat the oven to 250 degrees Fahrenheit.
Step 2: Combine the ingredients for the dry rub in a bowl and mix them well with the spoon.
Step 3: Place each rib slab on a piece of shiny side-down aluminum foil. Sprinkle the dry rub generously onto each side of the ribs and then pat the rub into each slab. Refrigerate ribs for at least one hour.
Step 4: Combine the braising liquid ingredients in the microwaveable container. Microwave for 1 minute on high power.
Step 5: Transfer the ribs to a baking sheet, keeping the foil underneath them. Create a packet around the ribs from each piece of foil, leaving one end open. Pour half of the braise into each packet. Distribute the liquid evenly by tilting the baking sheet.
Step 6: Braise ribs for 2 ½ hours in the oven.
Step 7: After removing the baking sheet from the oven, transfer braising liquid to the medium saucepot. Bring it to simmering and reduce it by half or until the consistency is that of a thick syrup. Use the pastry brush to apply this glaze to the ribs.
Step 8: Place the ribs in the oven broiler until the glaze has lightly caramelized.
Step 9: Slice each rib slab into two rib bone sections. Pour the remainder of the hot glaze in a bowl and toss each section of ribs in the glaze.