Any of you rib fans out there? I really like ribs, at least if they are cooked right. I have struggled to find a recipe that is worth all the work. This one is from one of my husband's co-workers, Peter, and we have made them twice this summer, and this last time for my birthday. They have wonderful flavor, are tender and totally worth the work. They are awesome for a BBQ and perfect for a guy party (that's what my husband says anyway).
2 slabs pork loin ribs (baby back ribs)
Rub:
8 T. brown sugar, tightly packed
3 T. kosher or sea salt
1 T. chili powder
1 t. black pepper
1 t. thyme
1 t. onion powder
1/2 t. cayenne pepper (or less if you don't like it hot)
Braising Liquid:
1 c. white wine (look for seasoned cooking wine in the vinegar section)
2 T. white wine vinegar
2 T. Worcestershire sauce
1/3 c. apricot jam
2-3 cloves garlic, chopped or mince
1. In a small bowl, mix all the rub ingredients thoroughly. Place each slab of ribs lengthwise on its own oversized sheet of heavy duty aluminum foil, shiny side down. Rub them down with the rub mixture, using all the seasonings. Wrap lengthwise. Refrigerate overnight.
2. Preheat oven to 250 degrees. Mix braising liquids in a small saucepan. Bring to a simmer over medium heat, stirring until smooth and jam is dissolved. Place ribs in a cookie sheet slightly too small to contain the ribs, you want the ends to overhang slightly. Open one end of foil wrapped ribs and pour 1/2 of braising liquid in each, making sure to distribute the garlic evenly. Close end of foil and tilt package back and forth to make sure braising liquid covers ribs completely. Cook in oven 3-4 hours or until ribs are done. You know they are done when the bone can be turned easily. Pour the braising liquid back into the saucepan and add 1 c. brown sugar. Bring to a boil and cook until thick syrup is reached. Meanwhile cut up ribs into 2-3 rib portions.
3. When thick syrup is obtained, coat the ribs individually and BBQ over medium-low heat until the glaze sets. Repeat as desired. You want the ribs to be thickly coated and the the glaze caramelized. Serve.
