Cocoa-Spice Rubbed St. Louis-Style Ribs

Serves 4 to 6

An interesting side note I discovered while researching if this was a gluten-free recipe. Lea & Perrins Worcestershire sauce sold in the US is gluten-free. As of last year, the one sold in Canada isn't because it contains malt vinegar, so keep that in mind if you're making for a friend with celiac. As for cocoa powder, I use Guittard which according to their website is gluten-free.

For the Dry Rub:
3/4 cup (6 ounces) brown sugar
1 teaspoon (4 grams) paprika
1 teaspoon (2 gram) garlic powder
1/2 teaspoon (2 gram) coriander
1/2 teaspoon (2 grams) allspice
1 teaspoon (2 grams) cocoa powder
2 teaspoons (8 grams) kosher salt

For the Braising Liquid:
3/4 cup (168 ml) white wine
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses

For the Ribs
2 racks St.Louis-style pork ribs, about 6 pounds