In a bowl combine dry ingredients and mix well. Place slab of ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the rub. Pat the rub into the meat. Refrigerate for a minimum of 1 hour (over night is better). In a microwavable bowl combine all the ingredients for the braising liquid. Microwave for 1 minute on high.
Place the ribs on a baking sheet. Open one end of the foil and pour the braising liquid into the packet. Tilt the baking sheet to distribute the braising liquid. Braise in the oven for 2 1/2 to 3 hours.
Transfer the braising liquid into a sauce pan. Bring the liquid to boil and reduce by half or until it becomes a thick syrup. Brush the glaze on the ribs. Place the ribs under the broiler or on a grill until the glaze caramelizes lightly. Slice the slab into 2 rib portions. Place the remaining glaze in abowl and toss the rib portions in the glaze.