"Oh, Baby!" Back Ribs

These ribs will leave you saying "Oh, baby!" They are that amazing. The meat melts in your mouth and the flavors are exciting. It's like party in your mouth. These baby back ribs are easy to make too- it takes some time, but it's not difficult.

I live in a small apartment so I cook these in my oven. It takes a little planning as you need to put a dry rub on the ribs the night before and it takes 3 hours hours to cook. This recipe is made for 2 racks of ribs, but you can easily make less or more. I usually make 1 rack for every 2 people... or more if we want leftovers... which we always do.

Ingredients:

• 2 whole racks of pork baby back ribs
• 1/2 cup brown sugar
• 2 tablespoons salt
• 1 tablespoon chili powder (or more if you like it spicy)
• 1/2 tablespoon cumin
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 cup white wine
• 2 tablespoons white vingar
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, chopped

1. You will need to apply the dry rub to your ribs the night before and let it sit overnight. Mix together brown sugar, salt, chili powder, cumin, onion powder, and garlic powder. Place a slab of ribs on a peices of heavy duty tin foil, shiny side down, and rub both sides of ribs generously with the seasonings. Fold up edges of foil to create a long tent and roll up the short ends. Repeat with other rack of ribs and place in fridge overnight.
2. Preheat oven to 250.
3. In small saucepan over medium heat, mix together the wine, Worchestershire sauce, vinegar, and garlic, and bring to simmer. Open up the ribs by unfolding one of the small sides and pour in equal amounts of the liquidto each. Fold back up the side and tilt to disperse evenly.
4. Place ribs in oven and cook until meat pulls away from the bone and the bone ha good wiggle, about 2.5 hours.
5. Remove ribs from oven and allow to cool slightly. Drain the braising liquid back into the saucepan by cutting a whole in the bottom of the tinfoil and allowing to drain. Reduce braising liquid into a sauce. The sauce will be ready when it can coat the back of a spoon. 
6. Open the tin foil up completely and brush the ribs with the sauce.
7. Place the ribs under the broiler until carmelization occurs.
8. Brush the ribs again with sauce and serve.