2 slabs baby back ribs

DRY INGREDIENTS:

8 tablespoons light brown sugar, tightly packed 
3 tablespoons kosher salt 
1 tablespoon chili powder 
1/2 teaspoon ground black pepper 
1/2 teaspoon cayenne pepper 
1/2 teaspoon Old Bay Seasoning 
1/2 teaspoon rubbed thyme 
1/2 teaspoon onion powder
saffron

WET INGREDIENTS:

1 cup white wine 
2 tablespoons white wine vinegar 
2 tablespoons Worcestershire sauce 
1 tablespoon honey 
2 cloves garlic, chopped

Combine dry ingredients.
Place each slab on heavy-duty aluminum foil, shiny side down, in glass oven pan.
Add rub liberally to both sides. Pat. Wrap foil over ribs and crimp loosely.

Refrigerate for a minimum of 1 hour.

Combine wet ingredients. Microwave on high for 1 minute.
Open one end of the foil on each slab and pour in half of the liquid;
tilt the baking sheet to evenly distribute liquid.
Fold open end of foil over loosely.

Braise the ribs in the oven for 2 1/2 hours at 225 F. Much OCD required; use
an oven thermometer and check obsessively to ensure no deviation from 225.

Transfer remaining liquid and liquid drained from ribs into a sauce pot.
Bring the liquid to a simmer and reduce by half or until thick.
Brush glaze onto ribs.
Place under broiler just until glaze caramelizes lightly.

Slice each slab into 2 rib bone portions.
Place the remaining hot glaze into a bowl and toss. 

Exclaim, "MOO!" then serve.