Gritter’s Spare Ribs Ingredients • 2 whole racks of baby-back pork ribs or St. Louis style ribs Dry Rub • 5 tablespoons light brown sugar, firmly packed • 1 tablespoons kosher salt • 1 tablespoon chili powder • 1/2 teaspoon ground black pepper • 1/2 teaspoon cayenne pepper • 1/2 tablespoon Ancho chili powder (or fresh ground if you have it) • 1 tablespoon Old Bay Seasoning • 1/2 teaspoon thyme • 1 tablespoon onion powder • ½ tablespoon ground or crushed fennel seed • ½ tablespoon Cumin • 1 tablespoon Creole Seasoning (Zatarans) • 1 tablespoon smoked paprika • ½ tablespoon cocoa powder Braising Liquid • 1 cup white wine • 2 tablespoons white wine vinegar • 2 tablespoons Worcestershire sauce • 1 tablespoon honey • 2 cloves garlic, chopped Directions: Prep Time: 1 1/4 hr Total Time: 4 3/4 hrs 1. In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat. 2. Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour. (leave overnight if you can) 3. Combine all ingredients for the braising liquid and microwave on high for 1 minute. 4. Place the ribs on a baking sheet; open one end of the foil on each slab and pour half of the braising liquid into each foil packet; close the end of the packet and tilt it around to evenly distribute the liquid. 5. Braise the ribs in a 250° oven for 2 1/2 hours 6. Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency. 7. Brush the glaze onto the ribs and place on the grill on indirect heat just until the glaze caramelizes lightly. 8. Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the sauce.
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My goal is to some day be the person my dog thinks I am
