Line a baking sheet with aluminum foil. Lay the ribs flat on the baking sheet, and sprinkle them with the Dry Rub. Rub it in with your hands.

Cover the sheet with more foil, and refrigerate for at least an hour.

Preheat the oven to 225°F.

In a small saucepan over low heat, mix together the wine or broth, honey, vinegar, and garlic, and warm for about 5 minutes. Open the foil, and pour half of the liquid in under the ribs. Return the pan to the stove, bring to a boil, and then reduce to a simmer.

Put the ribs in the oven, and bake for 2½ hours.

While the ribs cook, simmer the remaining sauce over low heat so it thickens into a glaze.

When the time is up, remove the ribs from the oven, and turn the heat to broil.

Drizzle the sauce over the ribs, pop them under the broiler until they’re nicely browned, about 5 minutes, and serve.