Braised Pork Ribs

Remove the membrane from the back of the baby back ribs using a knife.

Wash the ribs and apply a dry rub generously on the meat side, then apply a lighter coating on the bone side.

Wrap the seasoned ribs in foil and refrigerate until ready to cook.

Prepare the braising liquid by mixing 1 cup of white wine, 2 tablespoons of Worcestershire sauce, 2 cloves of chopped garlic, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey in a bowl.

Heat the braising liquid in the microwave for 1 minute to combine the ingredients.

Open one end of the foil-wrapped ribs and pour the braising liquid inside, then seal the foil tightly.

Place the wrapped ribs on a jelly roll pan and bake in the oven at 225°F for 2.5 hours.

After 2.5 hours, check the ribs for tenderness and if the meat is pulling away from the bones, then they are ready. If not, cook for an additional 15 minutes.

Drain the liquid from the ribs into a saucepan using scissors to snip a hole in the foil.

Bring the drained liquid to a boil over medium-high heat and stir for 5-10 minutes until it thickens into a sauce.

Once thickened, remove from heat and let it cool slightly while stirring to prevent burning.

Preheat the oven to broil.

Brush a light coating of the sauce over the ribs to avoid burning, then place them under the broiler.

Check the ribs every 30 seconds to ensure they do not burn while crisping up the sauce.

Equipment Needed

Spice Level:

Dietary