Baby Back Ribs

2 whole slabs pork baby back ribs
DRY RUB:--
8 tbsp brown sugar, tightly packed
2 tsp SIDS SALT & PEPPER
1 tbsp chilli powder
½ tsp cayenne pepper
½ tsp Sids Old Bay Seasoning
½ tsp rubbed thyme
½ tsp onion powder
BRAISING LIQUID:--
1 cup white or red wine
4 tbsp SIDS RASPBERRY VINEGAR
2 tbsp SIDS HOT WORCESTER SAUCE
2 cloves garlic, chopped

Preheat oven to 120°C.
In a bowl, combine SIDS SALT & PEPPER, Sids Old Bay Seasoning and 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 1 hour.
In a microwavable container, combine SIDS RASPBERRY VINEGAR, SIDS HOT WORCESTER SAUCE and all ingredients for the braising liquid. Microwave on HIGH for 1 minute.
Place the ribs on a baking tray. 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 2½ hours.
Transfer the braising liquid into a medium pot. Bring the liquid to a simmer and reduce by half to a thick syrup consistency. Brush the glaze onto the ribs. Place under the oven grill 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.
Note: This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.