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2 whole slabs pork baby back ribs
8 tbsp light brown sugar, tightly packed
3 tbsp kosher salt
3 tbsp chili powder
2 tbsp ground mustard
1 tbsp jalapeno seasoning
1 tbsp cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon Old Bay Seasoning
1 cup white wine
1/4 cup Jack Daniel’s whiskey (will cook off)
4 tbsp honey
3 tablespoons balsamic vinegar vinegar
2 tablespoons Worcestershire sauce
1/2 tbsp low sodium soy sauce
4 cloves garlic, chopped
1 large Vidalla onion, sliced in large chunks
In a bowl, combine all dry rub ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Generously coat with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (12 hours is preferable). Open foil and place slices of onion on top of ribs, re -seal with foil.
Preheat oven to 250 degrees.
Combine all ingredients for the braising liquid. Microwave on high for approx1 minute, whisk well.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet (there is no need to allow braising liquid to cool first. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 3 hours.
Transfer remaining braising liquid and the braising liquid that has run off into the pan during cooking, into a medium sauce pan. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Take foil off of ribs. Brush the glaze onto the ribs. Raise oven temperature to broil and place under the broiler just until the glaze caramelizes lightly.
Slice each slab into 2 rib bone portions.
Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.