Ingredients:
1 slab baby back pork ribs
Dry Rub
8 Tbsp dark brown sugar, tightly packed
3 Tbsp kosher salt
1 Tbsp chili powder
1/2 Tbsp ancho chili powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp Old Bay Seasoning
1/2 tsp italian seasoning
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp. nutmeg
Braising Liquid
1 cup cream sherry
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon maple syrup
2 cloves garlic, chopped
Directions:
Preheat oven to 250 degrees F.
Make an aluminum foil boat for your ribs. Combine all dry rub seasonings, then sprinkle half on each side of the ribs, rubbing it into the meat. Fold foil over and refrigerate at least one hour.
Open your foil boat and pour mixed braising liquids over the ribs, then seal completely. Braise the ribs in the oven for 2 1/2 hours.
Top with reduced braising liquids or your favorite BBQ sauce (we make our own).
My two cents:
These fall apart, they are so tender. Very good, considering they were made on a 40 degree rainy day when we couldn't get to the grill. We had them with a whole grain pilaf by Near East, that I added some peas, corn and asparagus to.
1 comment:
I know this is an old post, but I found it when searching for oven rib recipes. Made it last week, topped with my homemade barbecue sauce. Awesome! I'm actually making more tonight. Just wanted to say thanks. When I post about it, I will link back to you.
Regards~
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