Recipe

Braised Pork Back Ribs Recipe

	Jemison / All my dishes 10 months, 2 weeks ago Recipe from Chef Jim Myers. It was found in The Herald in 2005. Prep:90m Cook:170m Servings:4	Jemison
	pork ribs

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Ingredients

2 whole slabs pork baby back ribs

Dry Rub:

8 T light brown sugar, tightly packed

3 T kosher salt

1 T chili powder

1/2 t ground black pepper

1/2 t cayenne pepper

1/2 t jalapeno seasoning

1/2 t Old Bay Seasoning

1/2 t rubbed thyme

1/2 t onion powder

Braising liquid:

1 c white wine

2 T white wine vinegar

2 T Worcestershire sauce

1 T honey

2 cloves garlic, chopped

Directions

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty foil, shiny side down.

Sprinkle each side generously with the dry rub.

Pat the dry rub into the meat.

Refrigerate the ribs for a minimum of 1 hour.

In a microwavable container, combine all ingredients for the braising liauid.

Microwave on high for 1 minute.

Place the ribs on a baking sheet.

Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.

Tilt the baking sheet in order to equally distribute the braising liquid.

Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium sauce pot.

Bring the liquid to a simmer and reduce by half or until a thick syrup consistency.

Brush the glaze onto the ribs.

Place under the broiler just until the glaze caramelizes lightly.

Slic each slab into two-rib bone portions.

Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Chef Notes:

This recipe is adaptable to most any sauces such as barbecue, oriental, mustard, etc. You may eliminate any one of the ingredients in the rub to accommodate your taste. They can be cooked ahead and grilled before service. It is, by far the best pre-cook for ribs I have ever tried.

This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1: remains the same.

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