Braised Pork Ribs
Sticky and extremely delicious ribs - easy to make - recipe perfection
This recipe contains , pork ribs, brown sugar, salt (kosher), chili powder, black pepper, cayenne pepper, old bay, thyme, onion powder, garlic powder, , wine (white), rice vinegar, worcestershire, honey, , barbecue sauce
Prep time: 10 min
Cook time: 3 hr
- For the Dry Rub
- 2 1/2 lb. lbs Pork Ribs
- 10 tbsp. brown sugar packed
- 3 tbsp. Kosher salt
- 1 1/2 tbsp. chili powder
- 3/4 tsp. black pepper
- 3/4 tbsp. cayenne pepper
- 1 tsp. old bay
- 3/4 tsp. Dried thyme
- 1 tsp. onion powder
- 1 tsp. garlic powder
- For the Braise
- 1 cup(s) white wine
- 2 tbsp. rice wine vinegar
- 2 tbsp. Worcestershire
- 3 tbsp. honey
- Other ingredients
- Your choice of barbecue sauce
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Set the packets on a rimmed baking sheet and place onto the middle rack in the oven.
- 5. Allow to cook for 3 hours – do not open the packets to check on the ribs.
- 6. 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.
- 7. After 10 minutes, remove ribs from the packets, thickly apply your choice of barbecue sauce and place the ribs back on the baking sheet.
- 8. 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.