In a bowl, combine all dry rub ingredients and mix well.
Place each slab of baby back ribs on a long piece of heavy-duty aluminum foil.
Sprinkle each side generously with the dry rub.
Pat the dry rub into the meat. Seal aluminum foil package all the way around. Refrigerate the ribs for a minimum of 1 hour or preferably overnight.
Braise:
Remove ribs packets from refrigeration one hour before braising. Place each on a half sheet pan.
In a microwavable container, combine all braising liquid ingredients. Microwave on high for 1 minute. Allow to cool.
Open one end of each foil packet and pour in half of the braising liquid. Tilt the sheet pan in order to equally distribute the braising liquid. Reseal foil.
Braise the ribs in the oven for 2 1/2 hours. Carefully remove ribs from oven.
Strain braising liquids and meat drippings into a medium sauce pan. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency.
Brush the glaze onto the ribs. Place under the oven broiler or on a preheated grill just until the glaze caramelizes. Slice each slab into rib bone portions.
Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.