- Level: Intermediate
- Yield: 2 slabs ribs
- Nutritional Analysis Per Serving (Serving Size: 1 of 18 servings)
Calories: 308
Total Fat: 19 g
Saturated Fat: 7 g
Carbohydrates: 8 g
Dietary Fiber: 0 g
Sugar: 7 g
Protein: 23 g
Cholesterol: 82 mg
Sodium: 335 mg - Total Time: 4 hr 35 min
- Prep Time: 1 hr 10 min
- Cook Time: 3 hr 25 min
Fire up your grill mastery with 2 whole slabs pork baby back ribs tender, flavorful, and irresistible!
Dry Rub:
- 8 tablespoons light brown sugar, firmly 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
- 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
- Preheat your oven to 250F (about 120C) for low-and-slow perfection.
- Whisk together all dry rub ingredients in a bowl until irresistible. Place each slab of baby back ribs on heavy-duty aluminum foil (shiny side down). Coat generously on both sides, pressing the rub into the meat. Chill for at least 1 hour to infuse deep flavor. Microwave braising liquid ingredients for 1 minute on high.
- Position ribs on a baking sheet. Pour half the warm braising liquid into each foil packet, tilting to distribute evenly. Braise in the oven for 2 hours until meltingly tender.
- Reduce remaining braising liquid in a saucepan by half into a glossy glaze. Brush over ribs, broil briefly to caramelize, then slice into 2-rib portions. Toss in the hot glaze and serve pure smoky bliss awaits!
This epic dry rub yields plenty scale up proportionally while keeping the 8:3:1:1 magic ratio for even more rib rapture!
