I'm cooking 32 racks of St. Louis pork ribs tomorrow. Because of the quantity and the lack of a lot of grill space, we're going to bake and broil them since we have 3 ovens. When I do baby back ribs in the oven, I rub them and then braise them in aluminum foil using Alton Brown's recipe (1 cup white wine, 2 tablespoons white wine vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon honey, 2 cloves garlic) for 2.5 hrs. at 250 degrees. Then I broil them with a reduction of the cooking juices. However, if I used this recipe that would mean 16 cups of wine! (A little over our budget) Does anyone have any recommendations for how I should cook this mass quantity of meat? I can use two grills but I think it would take too long with 32 racks to cook, even if I was just finishing them on the grill.