This recipe is for baby back ribs.  Although it is not barbecue (since there is no smoke involved) this produces a wonderful result.  These ribs are so tender it’s like eating sticks of butter!!!

Begin by putting together the dry rub.  Use any measure you want (we prefer a shot glass),  just make sure you get the ratio right.  Pack 8 parts of brown sugar, 3 parts kosher salt, and 1 part of chili powder into a quart size mason jar.  You will need 2 lids – one solid lid and one perforated rib for shaking the rub onto the ribs.  Use the solid lid to shake the 8+3+1 mixture together.

Now combine equal parts of black pepper, cayenne pepper, Old Bay SeasoningÒ, dried thyme and onion powder to make up 1 more measure (shot glass) to add to the rub and shake it in thoroughly.  Cover with the solid lid and keep in a cool, dry place and this rub will keep until bell bottoms come back into style.

Use heavy duty ReynoldsÒ aluminum foil and tear off two large pieces.  Place a rack of baby back ribs on each sheet on the dull side of the foil.  This keeps the heat from getting to the ribs too quickly.  Shake the dry rub liberally onto the meat surface and the back of the meat also.  Concentrate on getting the meat covered and pat the rub in.  Wrap tightly (drugstore style – where you roll the foil down tightly to get an airtight seal.  Bring the long edge of the foil down lengthwise to the ribs, then roll the short end pieces to the meat) and place the seasoned ribs in the refrigerator overnight.

When you are ready to cook the next day, bring the packages out about an hour before you start cooking to take some of the chill off the meat. 

Combine in a microwave container with a lid:

1 cup white wine or sherry or sake

2 Tablespoons white wine vinegar (or any vinegar will do)

2 Tablespoons Lea & Perrins ÒWorcestershire sauce

1 Tablespoon honey

2 cloves chopped garlic

1 teaspoon liquid smoke

Heat the liquid mixture for 1 minute in the microwave.  Open each package on one end (this will look like 2 largemouth bass) and divide the heated liquid into both packages.  Close the seals and rock the packages back and forth to distribute the liquid.

Heat the packages for 2 ½ hours in a 225°F. oven.  It is very important to use an accurate oven thermometer to control the heat.  Too much heat will ruin the meat.  My oven was off by 15 degrees! 

After 2 ½ hours, open the short end and empty the liquid into a large, non-reactive skillet.  Heat the liquid on high heat for 10-15 minutes to reduce to a glaze.  Watch the reduction carefully – a minute too long and it will burn.  Open the foil and paint the glaze on the meat side with a basting brush.  Broil the ribs just long enough to get the glaze bubbly – a few seconds too long and you will have black, burned ribs.

Slice the racks into 2 – bone pieces for easy handling.  Serve with your favorite sauce and enjoy!

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