Marinate with secret rub and let set in fridge overnight. Then braise in white wine and apple cider vinegar in the over for 2-3 hours at 250 degrees F. For the sauce, take the remaining liquids and mix with honey, a bit of white sugar, more secret rub, splash of orange juice and a bit of liquid smoke. The ribs should be fall off the bones tender and with the sauce, even more extraordinary.
Enjoy with a Marzen. Yum!
This was a perfect trial run for our ribs recipe for our upcoming backyard bbq on 6/30 with friends.
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