Pork Ribs

220 g brown sugar
94 g salt
18 g chili powder
1 t black pepper
1 t cayenne pepper
1 t jalapeno powder
1 t Old Bay
1 t dried thyme
1 t onion powder
3 racks pork spare ribs
1 pint beer
1/4 C malt vinegar
1/4 C Worcestershire sauce
1/8 C honey
6 cloves garlic

Combine dry rub ingredients and rub into meat.

Wrap each rack tightly in aluminum foil and rest overnight.
Preheat oven to 250.

Microwave honey, vinegar, Worcestershire, and beer for 1 minute.
Stir braising liquid, unwrap the end of each rack, and distribute evenly.

Rewrap foil, place on pan, and braise for 5-6 hours.

Place each rack onto a saucepan and cut the foil to drain braising liquid.
Heat braising liquid over medium high for 15 mins or until syrupy.
Preheat the oven to broil.

Brush syrup on top of ribs and broil about 5 minutes until almost burned.
Rest meat at least 10 minutes.

Alton Brown