The ingredients below are for one 4 rib rack, which usually is enough for 2 people if you are using the ribs you have removed from a rib roast. Typically you would cook a rack of ribs in one piece then cut them in serving portions when done. I find it much easier to cut them first, then I can cook them in a smaller pan and finish the sauce in the same pan on the stove. We show beef ribs in the image, but you can do this with pork ribs.
If you don’t have a dry rub you always use, we have a recipe for one here.
Ingredients:
- 1 Rack of ribs (4 ribs)
- 2 Tablespoons of your “go to” meat rub like Rudy’s
- 2 Tablespoons of light brown sugar
- 1/2 Cup white wine
- 1 Tablespoon white wine vinegar
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon honey
- 1 Clove garlic, chopped or smashed
Directions: Preheat oven to 300° F
Mix together the dry rub and brown sugar. Cut the ribs in 2 rib sections and coat each piece with the dry rub and place them in a 10 X 10 inch oven/stove top proof pan (like Corning Ware). Let them sit for at least an hour in the refrigerator. Longer is fine.
In a small microwave safe bowl, mix together the remaining ingredients. Microwave for 1 minute then pour around the ribs carful not wash off too much dry rub. Cover tightly and braise in the oven for 2½ hours.
When done, carefully remove the meat to a serving bowl and cover to keep warm. Skim the fat off the braising liquid and discard. On the stove top, reduce the braising liquid until it becomes thick. Pour on top of the ribs and serve.
