Firecracker Ribs
Firecracker Ribs are slow-baked spareribs with a cayenne kick, finished under the broiler with a sticky glaze. The ribs cook for hours in a sealed foil pouch with white wine, soy sauce, honey and cider vinegar, so the meat steams in a seasoned bath. That bath is then boiled down by half and brushed on as the glaze. A few drops of liquid smoke stand in for a smoker, which makes the dish workable in any home oven.
Instructions
Coat the ribs on all sides with the rub, then refrigerate them for at least 1 hour so the seasoning can settle into the meat.
Heat the oven to 225°F (110°C) while the ribs rest.
Stir together the liquid smoke, white wine, cider vinegar, Worcestershire sauce, soy sauce and honey in a bowl.
Set the ribs in a large foil pouch, pour in the liquid mixture, and fold the foil closed so no steam can escape.
Bake the sealed pouch at 225°F (110°C) for 5 to 6 hours, until the meat is very tender.
Lift the ribs out of the pouch and set them aside, keeping all of the liquid left behind.
Boil the saved liquid over high heat until it has reduced by half. Brush a light coat of it over the ribs and place them under a preheated broiler, watching closely and pulling them out as soon as they are nicely browned.
Let the ribs rest for 15 minutes, then serve.
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