Baby Back Ribs

Note: The recipe requires overnight marinating of the ribs, which is not included in the above prep time. So plan ahead!

Grab a sheet pan and lay down a large piece of aluminum foil, big enough to wrap around the entire rack of ribs. Combine brown sugar, chili powder, salt, pepper, cayenne pepper, thyme and onion powder in a small bowl. Mix together thoroughly. Rub the seasoning on both sides of the ribs, patting the rub into the meat. Wrap and cover the ribs in foil and refrigerate for 24 hours.

After 24 hours has passed, Preheat the oven to 225 F. In a microwave safe bowl combine wine, vinegar, honey and garlic. Microwave on high for one minute. Open one end of the foil and pour the wine mixture in. Close up the foil. Lift the sheet pan and rotate so the wine mixture gets evenly distributed. Put the pan with the ribs in the oven and cook for 2 1/2 hours.

After the ribs have finished cooking, remove pan from oven. Carefully pour out all the liquid from one end of the foil into a pot. Cover the ribs so they stay warm. Bring mixture to a boil and reduce to a simmer. Cook until the mixture has reached a thick syrup consistency. Take a brush and brush the glaze onto the cooked ribs. Slice the ribs and serve.

Recipe modified from Alton Brown and Food Network.