Better Than Tony Roma'S Baby Back Ribs - cooking recipe

Ingredients

2 pork baby back rib racks (2 whole slabs)
Dry Rub
8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon pepper, blend
1 tablespoon tony cachchiare's cajun spices
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon onion powder
Braising Liquid
1 1 cup orange juice or 1 cup pineapple juice
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 garlic cloves, chopped

Preparation

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. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of overnight, up to 24 hours.
Preheat oven to 250 degrees.
In a microwavable container, combine all ingredients for the braising liquid. 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 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Serve any remaining hot glaze in a bowl on the side, or toss the rib portions in the glaze before serving.