Preheat oven to 250°.
In a bowl, combine and mix well:
½ cup light brown sugar (packed)
2 tablespoons kosher salt
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon jalapeno seasoning
½ teaspoon old bay seasoning
½ teaspoon rubbed thyme
½ teaspoon onion powder
Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down.
2 whole slabs pork baby back ribs
Sprinkle each side generously with dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.
In a microwavable container, combine all ingredients for the braising liquid:
1 cup white wine
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
2 cloves garlic (chopped)
Microwave on high for 1 minute.
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. Braise the ribs in the oven for 2 ½ hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until the consistency of a thick syrup. Brush the glaze onto the ribs. Place under the broiler 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.