Baby Back Ribs
2 whole slabs pork baby back ribs
Dry Rub
8 tbsp light brown sugar, tightly packed
3 tbsp kosher salt
1 tbsp parsley, dried
1 tbsp chili powder
½ tsp ground black pepper
½ tsp cayenne pepper
½ tsp Montreal chicken seasoning
½ tsp Old Bay Seasoning
½ tsp rubbed thyme
½ tsp onion powder
½ tsp cumin
½ tsp granulated garlic
½ tsp BBQ spice
Braising Liquid:
2 cups chicken stock
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
Preheat oven to 300 ¢ª.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum 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.
Place the ribs on a baking sheet top side down. 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 at 250¢ª.
Store on sheet trays and refrigerate immediately.
Shelf Life: 5 days
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