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Note: The recipe requires overnight marinating of the ribs, which is not included in the above prep time.
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So plan ahead!
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Grab a sheet pan and lay down a large piece of aluminum foil, big enough to wrap around the entire rack of ribs.
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Combine brown sugar, chili powder, salt, pepper, cayenne pepper, thyme and onion powder in a small bowl.
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Mix together thoroughly.
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Rub the seasoning on both sides of the ribs, patting the rub into the meat.
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Wrap and cover the ribs in foil and refrigerate for 24 hours.
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After 24 hours has passed, Preheat the oven to 225 F. In a microwave safe bowl combine wine, vinegar, honey and garlic.
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Microwave on high for one minute.
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Open one end of the foil and pour the wine mixture in.
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Close up the foil.
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Lift the sheet pan and rotate so the wine mixture gets evenly distributed.
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Put the pan with the ribs in the oven and cook for 2 1/2 hours.
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After the ribs have finished cooking, remove pan from oven.
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Carefully pour out all the liquid from one end of the foil into a pot.
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Cover the ribs so they stay warm.
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Bring mixture to a boil and reduce to a simmer.
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Cook until the mixture has reached a thick syrup consistency.
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Take a brush and brush the glaze onto the cooked ribs.
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Slice the ribs and serve.
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Recipe modified from Alton Brown and Food Network.
