Who Loves Ya Baby-Back? Recipe

• 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

1. Preheat your oven to 250F (about 120C) for low-and-slow perfection.
2. 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.
3. 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.
4. 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!