Alton Brown's Who loves ya Back-Backs

I've got to admit that I am a big Alton Brown fan, mostly because he gives you the SCIENCE behind the Food, and he does it in a way that is easy to grasp without loosing the entertainment value. He's like the "Bill Nye the Science-Guy" of food.
I caught this recipe the other night and it looked so darned tasty I went out this AM and got all the needed stuffage to try it out.
There are now two very meaty slabs of Baby-backs coated in rub and in just a few hours I will put them in a 225 Deg. oven for 2.5 hrs. That's right folks, this is BRAISED ribs, NOT your classic put'em in the Grill BBQ!

Got a 12 pack chillin', a couple huge baking Spuds (w/this years first batch of garden fresh chives), and fresh Multi-colored Corn-on-the-cobs. (warm peach pie & vanilla ice cream for desert)

I don't generally follow recipes note for note and this one is no exception, but I've kept my modifications to a minimum (hard to find Jalapeño seasoning so I used dried jalapeño flakes and put them in my coffee grinder, can't wait to taste the next batch of Dunkin' whole bean!LOL! )
and I'm not too fond of Old Bay Seasoning so a backed off to half the amount needed for a dbl-batch.
Anyway...here's a link to the recipe just in case you ever get a hankerin' for (what appeared to be)some melt in your mouth Killer Poke-Bonez!

I'll report how they turned out later!

Here's the link:
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_11125_PRINT-RECIPE-3X5-CARD,00.html

Ribs were GREAT but....
Next time I will:
Double upon the liquid portion of the recipe, there was just barely enough sauce to get'er done!
Add a little liquid smoke, ribs without at least a llittle smokiness just aren't complete.
Cook them about an hour longer, they were very tender but another hour would have turned them to butter.
Use a better White Wine. I should know better then to use cooking wine! If it ain't fit for drinkin' it ain't fit for cookin'!

Over-all I'd say it's a good recipe, and I'll probably use it again, but next time I'll play around with the spices a little more...maybe use MY Rub Recipe instead.