Directions: |
Directions:In medium bowl, combine Dry Rub ingredients and mix well. Place each rib slab on heavy-duty foil, shiny-side down. Liberally sprinkle each side with rub and pat into meat. Seal foil and refrigerate 1-hour minimum, over night preferably.
Store excess Rub in mason, or similar, sealable jar to keep moisture out.
Combine Braising Liquid ingredients; mix and microwave on high for 1-minute.
Place ribs on baking sheet. Open one end of each packet, forming cones, and pour half of braising liquid into each. Tilt tray to distribute liquid throughout. Re-seal packets and braise in oven at 225 degrees for 2-1/2 hours.
Transfer braising liquid to saucepan; bring to simmer and reduce by half or until it achieves thick syrup consistency. Brush glaze over ribs and place under broiler just until glaze caramelizes lightly. Cut slabs into 2-bone portions. Place remaining hot glaze in large bowl; add ribs and toss to coat.
Options: Note that I reduced salt in the Rub from 3 Tbsp. in original 8:3:1:1 ratio to 2 Tbsp. making it 8:2:1:1 since some reviews said it was too salty. Some reviews also didn’t like the taste in using reduced braising liquid; one substituted apple juice for wine & either halving vinegar or using Tabasco. Also, try BBQ sauce such as Cattleman’s at the end instead. Still another is to finish ribs on a grill for 15-20 minutes using a BBQ sauce or braising liquid. |
This recipe for BRAISED BABY BACK RIBS is from