I keep meaning to add pictures. I get the ribs, and then get'em after they're rubbed, but then by the time comes to take them out of the oven, I usually just want to grill’em and eat. Whereabouts of the camera are the last thing on my mind.

Start to finish ≈8 hours. Six hours in the oven, but may be more, depending on oven & other things like altitude.

The Rub:

8 Tablespoons (½ Cup) brown sugar
3 T Salt (kosher)
1 T chili Powder
You can make as much of this as you may want just keep the ratio the same. ½ teaspoon ground black pepper
½ t cayenne pepper
½ t Ancho or Jalepeño seasoning
½ t Old Bay
½ t dried Thyme
½ t onion powder

Braising

1 Cup white wine 2 T Vinegar – I have used white, wine and cider. The cider is “warmer” and my favorite
2 T Worcestershire Sauce
1 T Honey
2-4 cloves Garlic chopped/diced/smashed

I like to make this a day in advance, and let it sit at room temperature in a sealed container, if making “on demand”, heat it up for a few minutes.

Preparation:

Rub the ribs down with the “The Rub” and leave in fridge for 1-2 hours.

Cooking:

Heat oven to 225° F.

Individual racks:

Wrap a rack in foil, leaving one end open. Pour half the braising fluid in the foil, seal off, and tip back and forth to get the fluid all over. Repeat with other rack.

Batch:

Cascade ribs together in a deep pan, and pour the fluid over the ribs, cover with aluminum foil.

Cook for 3-4 hours, too much more than four and you’ll have pulled pork, not that that's a bad thing, just not this thing.

When you take the ribs out, drain the braising fluid into a small sauce pan and reduce by 1/2 to a nice thick syrup. Drizzle the 1/2 the syrup on the ribs and either the put the ribs on a HOT grill or under the broiler to caramelize. Cut each rack in 1/3 or 1/4 and put in a big bowl, and drizzle and rest of the syrup on them and toss around until they are all covered.