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braised baby back ribs

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Pork

Braised Baby Back Ribs

I recently impulse purchased some mighty fine looking ribs from Flying Pigs Farm at the Union Square Greenmarket in New York City. It wasn't the warm, wonderful day we're having now and I wasn't willing to brave the arctic temperatures and fire up the grill, so I decided there must be a way to capture that finger-lickin', meat fallin' off the bone experience in my kitchen.

Ingredients

  • 1/2 cup brown sugar
  • 2 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon ground allspice
  • 1 teaspoon chipotle powder (optional)
  • 2 slabs pork baby back ribs (3 to 3 1/2 lbs total)
  • 1 cup sparkling white wine (like prosecco)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey

Directions

  • Heat oven to 250°F. Add all the dry rub ingredients to the bowl of a food processor. Pulse until ingredients are combined, about two or three 1-second pulses. Rub mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place ribs, single layer, on a rimmed baking sheet or in a roasting pan and let sit, covered, in the refrigerator for 1 hour.
  • Meanwhile, place liquid ingredients in a small pot and cook over medium heat until just hot. Alternately, you can add them to a microwave-safe bowl and cook on high for 1 minute.
  • Remove ribs from the refrigerator. Pour braising liquid over ribs, wrap tightly with heavy-duty foil and place in oven, side by side if possible. Cook for 2 1/2 half hours. Alternate pans halfway through if cooking on separate racks in oven.
  • Remove pans from oven, discard foil and pour or spoon the braising liquid into a medium saucepot. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, 20 to 30 minutes.
  • Preheat broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, 1 to 2 minutes. Slice and serve with remaining glaze on the side.

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