For rub: 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground mustard 1 teaspoon crushed black peppercorns 1/4 teaspoon cinnamon 2 teaspoons kosher salt
For ribs: 4 lbs baby back ribs 2 Tablespoons unsalted butter 2 Tablespoons olive oil 1 onion, coarsley chopped 2 bay leaf 1/2 bottle Pinot Noir 4 cups gf chicken stock Honey for basting
Add the rub ingredients to a small bowl and mix to blend. Remove the membrane from the underside of the ribs and rub the rub mix all over the ribs. Place in a pan or dish, cover with plastic wrap and marinate overnight. Bring the ribs to room temperature before cooking. Preheat the oven to 350 degrees F. In a large oven proof pot, add 1 Tablespoon of butter and 1 Tablespoon oil. Heat over medium high heat and add ribs until browned on both sides. Repeat until all ribs are browned. Transfer to a baking sheet. Add remaining butter and oil to the same pot and when melted and hot, add onions and bay leaf. Cover and cook over medium heat until onions begin to brown; about 5 minutes. Add wine and boil for 4 minutes. Add stock and bring to a boil again. Add ribs back to the pot and bring to a simmer. Cover and place in oven for 2 hours. Remove ribs from pot and tranfer to baking sheet, meaty sides up. Place the pot of juices on the stove and boil over high heat until volume is reduced by half. Discard bay leaf. Brush the ribs with warmed honey and place back in the oven for 10 minutes or until the ribs are glazed. Serve with the braising liquid.
Plan ahead, the ribs should marinate in the rub over night.