Entree: United States – Southern United States – Oven-Braised Baby Back Ribs with Mustard-Honey Glaze

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 1 hr 15 min

Total 3 hrs 25 min

Ingredients

- 2 whole slabs pork baby back ribs, approx 2 lb (900 g) each
- 8 tbsp (110 g) light brown sugar, tightly packed
- 3 tbsp (45 g) kosher salt
- 1 tbsp (8 g) chili powder
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) cayenne pepper
- 1/2 tsp (1 g) jalapeño seasoning
- 1/2 tsp (1 g) Old Bay seasoning
- 1/2 tsp (1 g) rubbed thyme
- 1/2 tsp (2 g) onion powder
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) apple juice
- 2 tbsp (30 ml) white wine vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (21 g) honey
- 2 cloves garlic, chopped
- 1 medium shallot, minced (about 1 oz (30 g))
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (20 g) whole-grain mustard
- 2 tbsp (28 g) unsalted butter
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 250°F (120°C). On a work surface, combine brown sugar, kosher salt, chili powder, ground black pepper, cayenne, jalapeño seasoning, Old Bay, rubbed thyme, and onion powder to make a dry rub.
2. Place each rib slab on a double layer of heavy-duty foil, shiny side down. Sprinkle the dry rub evenly over both sides of each slab and pat it into the meat. Wrap loosely, transfer to the refrigerator, and rest at least 1 hour (or up to overnight) to let the rub penetrate.
3. Meanwhile, make the braising liquid: in a medium saucepan combine white wine, apple juice, white wine vinegar, Worcestershire sauce, honey, chopped garlic, and minced shallot. Bring to a simmer over medium heat and simmer 3–4 minutes to meld flavors; remove from heat.
4. Place the wrapped rib packets on a rimmed baking sheet. Carefully open one end of each foil packet and pour half of the warm braising liquid into each packet, tilting the ribs so the liquid distributes along the bone side without washing the rub completely away. Reseal the foil packets tightly.
5. Braise in the preheated oven until the meat is very tender and pulling back from the bone ends, about 2 1/2 hours. Remove baking sheet and packets from oven and let rest 10 minutes.
6. Transfer the braising liquid from each packet to a small saucepan through a fine sieve; discard solids. Bring the strained liquid to a simmer and reduce over medium heat until syrupy and reduced by about half, about 8–12 minutes.
7. Remove pan from heat and whisk in Dijon mustard, whole-grain mustard, honey if needed for sweetness, and butter until glossy and smooth. Taste and adjust seasoning with salt, to taste and black pepper, to taste.
8. Unwrap ribs and brush both sides generously with the mustard-honey glaze. Arrange slabs under a preheated broiler about 6 inches (15 cm) from the heat and broil 2–4 minutes, watching closely, until glaze caramelizes and edges are slightly charred.
9. Transfer ribs to a cutting board, let rest 5 minutes, then slice between bones into individual rib portions. Toss or brush the rib portions lightly with any remaining hot glaze before serving.