Get Your Grill On

Editor’s note: Here’s another interesting and different take on ribs from Scott Anderson. While the barbecue purist in me cringes at this method of boiling ribs, many people swear that it’s the only way to cook them. I say to each his own.
2 whole slabs pork baby back ribs - Membranes removed

Dry Rub:

• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cajun seasoning
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika

Braising Liquid:

• 1 cup semi sweet white wine or favorite regular soda
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 6 cloves garlic, chopped

Preheat grill to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Rub the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a medium sauce pot, combine all ingredients for the braising liquid. Bring to a boil and reduce to a simmer for 5 minutes.

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. Tilt the baking sheet in order to equally distribute the braising liquid and seal off the end. Take the ribs to the grill and then cook them on the grill in foil for 2 1/2 hours.

Remove the ribs and cut open the foil and transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place back on the grill just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Enjoy

*This recipe makes several batches of dry rub.