Braised Pork Ribs


For the Dry Rub
2.5 lbs Pork Ribs
10 Tbs brown sugar – packed
3 Tbs Kosher salt
1 ½ tbs chili powder
¾ tsp black pepper
¾ tsp cayenne pepper
1 tsp old bay
¾ tsp Dried thyme
1 tsp onion powder
1 tsp garlic powder
For the Braise
1 cup white wine
2 Tbs rice wine vinegar
2 tbs Worcestershire
3 Tbs honey
Other ingredients
Your choice of barbeque sauce – I recommend – Ding Dang Good Sauce


At least one hour before cooking – pat the dry rub mix into the ribs. Place the ribs (divided into two groups) each onto a large sheet of heavy duty aluminum foil – shiny side of the ribs facing down. Fold the foil gently into a packet around the ribs and refrigerate the meat with the rub. (place the packets on a plate in the fridge). This step can be done up to 24 hours ahead.
Preheat the oven to 225. Mix the ingredients for the braise together and pour half of the braise into one packet and the other into the other packet. Set the packets on a rimmed baking sheet and place onto the middle rack in the oven. Allow to cook for 3 hours – do not open the packets to check on the ribs.
After three hours –Remove the ribs from the oven – and then set the oven on broil and allow the ribs to rest for 10 minutes – without opening the packets. After 10 minutes, remove ribs from the packets, thickly apply your choice of barbeque sauce and place the ribs back on the baking sheet. Broil in oven for about 5 minutes until the sauce becomes thick and bubbly. Remove from the oven, apply another coat of sauce and serve.


Sticky and extremely delicious ribs - easy to make - recipe perfection




Wednesday, April 8, 2015 - 6:15am


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