Happy birthday to me (part 1), Braised pork ribs

I'm not much on traditional holidays (Christmas, Easter, 4th of July). But I am big on personal "holidays": anniversaries, birthdays, Mother's Day. I fully believe in celebrating birthdays, even my own. I buy myself a birthday present, fix myself a special birthday meal, pamper myself on my birthday. I drag out the events for as long as I can, a good week at least; lunches with friends, movie with The Boy, pedicure, maybe a massage if I can work it in. Celebrate life!
This year I started planning my birthday dinner weeks in advance. I spent hours perusing food blogs for recipes. I thought I would want a beautiful, fancy dish. Something exotic and unique. I thought I would want a decadent, chocolaty birthday cake, a mile high and rich. After looking at all kinds of fabulous recipes, I settled on bbq pork ribs, macaroni and cheese, a light salad, and a coca cola cake. So not the meal I originally envisioned. I guess after weeks of dieting (or switching to a healthy eating life style) I wanted something really sinful.

My favorite ribs recipe comes from Alton Brown's Good Eats on the Food Network ("Who Loves Ya, Baby-Back?" http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html). I've tried it several times before. Here's my make of, adapted very little (mostly cut in half and a few ingredients switched for convenience sake).

Braised Pork Ribs

INGREDIENTS

4 tablespoons brown sugar

• 1 tablespoons salt
• 1 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon rubbed thyme
• 1/4 teaspoon onion powder
• Dash of cayenne
• 1 slab pork spare ribs
• • 1/2 cup white wine
  • 1 tablespoons rice wine vinegar
  • 1 tablespoons Worcestershire sauce
  • 1/2 tablespoon honey
  • 1 heaping teaspoon crushed garlic

1) Mix together the first seven ingredients to create a dry rub for the pork ribs.
2) Rinse, dry, and remove some of the fat from one slab of pork ribs. 

3) Lay the ribs in the center of a long piece of foil. Tear a second strip of foil the same size.

4) Sprinkle half the dry rub on one side of the ribs and rub it in. Repeat with the other half of the dry rub on the other side. 




5) Lay the other piece of foil over the top. Roll the edges on both long sides and one short side to create a large pouch for the ribs. Leave one side open to add the braising liquid later. Put the ribs in the refrigerator and let marinate for a minimum of one hour.

6) Preheat the oven to 225 degrees. Mix the last five ingredients together to make a braising liquid. Microwave the liquid for one minute. Pour the mixture into the open end of the foil packet. Roll up the open end. Swish the liquid around to distribute.

7) Place the ribs on a baking sheet. Bake in the 225 degree oven for 2 1/2 hours.

8) When the ribs are done. Let them rest on the counter for about 15 minutes. Be very careful opening the foil. The packet will be full of hot steam.

9) Separate the ribs and serve! If you like, you can return the ribs to the braising liquid to add more moisture. Siphoning off the fat from the braising liquid will reduce some of the oiliness.

Very yummy! Definitely worthy of a birthday meal