These ribs were pretty good, but I was expecting some barbecue. Too bad I didn't pay enough attention to see that the ribs never even say they are barbecue style. I should have known better.
They were, however, the most well cooked ribs I have ever eaten. So I will definitely bake baby back ribs this way from now on. The meat just fell off the bone!
1 slab meaty baby back ribs
4 T light brown sugar, packed
1 T ancho chili powder
1/2 T kosher salt
1 t jalapeno powder
1/2 t ground black pepper
1/2 t cayenne pepper
1/2 t Old Bay Seasoning
1/2 t thyme, rubbed
1/2 t onion powder
1 cup white wine
2 T white wine vinegar
2 T Worcestershire sauce
1 T honey
2 cloves garlic, chopped
Preheat oven to 275°.
In a small bowl, combine dry rub ingredients and mix well. Place the slab of ribs on a piece of heavy-duty foil, shiny side down. Sprinkle each side generously, rubbing it in with your fingers.
Refrigerate the ribs for a minimum of 1 hour and up to 2 days.
In a small saucepan, simmer glaze til thickened. Cool.
Place the wrapped ribs on a large baking pan. Open top and pour the glaze onto ribs. Tilt the pan to ensure the glaze is well distributed.
Bake the ribs 2 1/2 hours.
Carefully transfer the braising liquid back into the saucepan. Simmer til glaze is thick and syrupy. Brush the glaze onto the ribs.
Place under the broiler just til the glaze caramelizes. Slice ribs in half and serve with the rest of the glaze.
Serve the ribs with macaroni and cheese and steamed green beans.