Seriously Delicious Ribs

2 whole slabs pork baby back ribs

For the Dry Rub
1/2 cup brown sugar
2 teaspoons sweet paprika
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 tablespoon salt
1 teaspoons instant espresso powder
1/4 teaspoon allspice
1 teaspoon chipotle powder, optional

For the Braising Liquid/BBQ Glaze
1 cup sparkling white wine, like prosecco
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey

1. Preheat your oven to 250ºF.

2. Add all of the dry rub ingredients to a bowl. Use a fork to stir it all together until well combined. Rub the mixture evenly all over each rack of ribs, making sure to coat the top and bottom. Place ribs, single layer, on a rimmed baking sheet or in a roasting pan ( you’ll likely need two pans unless you have a full sheet pan). Let sit, covered, in the refrigerator for one hour.

3. Meanwhile, add the braising ingredients to a medium bowl. Whisk to combine.

4. Remove the ribs from refrigerator. Pour the braising liquid over the ribs. Wrap the pans tightly with heavy-duty foil and place them in the oven, side by side, if possible. Cook for 2 ½ half hours. Alternate pans halfway through if cooking on separate racks in the oven.

5. Remove pans from the oven. Discard the foil. Carefully pour or spoon the braising liquid into a medium sauce pan. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and thickens up a bit, 20 to 30 minutes.

6. Preheat the broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). You can also finish them on the grill, if you have one. Slice and serve with the remaining glaze on the side.