Ingredients

• For the Dry Rub:
• 1/2 cup brown sugar
• 2 teaspoons sweet paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon kosher salt
• 1 teaspoon instant espresso powder
• 1/4 teaspoon allspice
• 1 teaspoon chipotle
• 2 slabs pork baby back ribs (3 to 3 1/2 lbs total)
• For the Braising Liquid/BBQ Glaze:
• 1 cup sparkling white wine (such as prosecco)
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey

Directions

1. Preheat oven to 250 degrees.
2. Add all the dry rub ingredients to a small bowl and stir thoroughly with a fork or small whisk. Rub the mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place the ribs in a single layer on a rimmed baking sheet or in a roasting pan and let sit, covered, in the refrigerator for one hour.
3. Meanwhile, place liquid ingredients in a small pot and cook over medium heat until just hot. Alternately, you can add them to a microwave-safe bowl and cook on high for 1 minute.
4. Remove ribs from the refrigerator. Carefully pour braising liquid over ribs (you don’t want to wash away all that great dry rub!), wrap tightly with heavy-duty foil and place in the oven, side by side if possible. Cook for 2 ½ half hours. Alternate the pans halfway through if cooking on separate racks in oven.
5. Remove the pans from oven, discard the foil and pour or spoon the braising liquid into a medium saucepot. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, about 20 to 30 minutes.
6. Preheat the broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). Slice and serve with remaining glaze on the side.

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