Things You'll Need:
- 2 racks of baby back ribs
- Dry rub
- Heavy duty aluminum foil
- Baking sheet
- Refrigerator
- Medium sauce pan
- White wine
- White wine vinegar
- Worcestershire sauce
- Honey
- Chopped garlic
- Basting brush
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Step 1
Place your ribs on heavy duty aluminum foil with the shiny side town. Coat each side of the ribs with a generous portion of dry rub. You can either make your own dry rub using brown sugar and spices or use a commercially sold dry rub. Pull the sides of the foil up and fold together to seal. Roll each end of foil up to seal.
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Step 2
Allow ribs to sit in the refrigerator for at least 1 hour, preferably overnight.
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Step 3
Preheat oven to 250 degrees F.
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Step 4
Prepare braising liquid. In a microwave safe container, add 1 cup white wine, 2 tablespoons white wine vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon of honey and a couple chopped cloves of garlic. Heat the braising liquid in microwave using high heat for 1 minute.
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Step 5
Place rib "packets" onto a baking sheet. Open one end of each foil packet and pour half of the braising liquid into each. To evenly distribute the liquid, tilt the baking sheet. Re-seal each end of the rib packet.
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Step 6
Bake in 250 degree F oven for 2 and 1/2 to 3 hours.
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Step 7
Drain braising liquid from the rib packets into a medium sauce pan. Bring the liquid to a low boil and reduce by at least half or it reaches the consistency of thick syrup. Using a brush, apply the braise syrup to the ribs.
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Step 8
Broil the glazed ribs until the glaze begins to caramelize. You may also use an outdoor grill to do this.
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Step 9
Brush again, once ribs have lightly caramelized, with hot glaze and serve as desired.








Comments
joejhorn said
on 6/27/2008 I agree, many cool ideas here. I just slowed cooked a rack of Baby Back ribs on my blog. Come check it out and let me know what you think.
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