I bought some baby back ribs the other day and was looking around for a good recipe worth trying and passing along.  Alton Brown’s recipe was at the top of the stack, with a ton of positive reviews.  This will be another rave review to add to the pile.  I cut the rack in two to fit it into my little roasting pan, massaged the dry rub into the meat on both sides and laid them out onto the foil lining.  Poured the braising liquid into the package and folded the top flap of foil over the top and more or less crimped it in place.  These just came out after their stint in the oven, smelling and looking great.  Don’t forget that stuff in the bottom of the pan.  Mine was reduced enough in the pan that it didn’t need any time simmering in a sauce pan.  I just flopped a half slab into the bottom juices and it came out looking like an entry into a rib cooking contest.  Have I mentioned that these are wonderful?I ate this half with just some BBQ sauce on the dry rubbed ribs.  These were the best I have ever had — until I sampled the second half rack, the one that was dredged through the braising sauce.