Best Ribs

4 racks pork baby-back ribs

First Stage:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tbsp. onion salt
2 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. black pepper
1-1/2 tsp. dried oregano
1-1/2 tsp. white pepper
1 tsp. cumin

Second Stage:
2 cups apple juice
2 cups grape juice

Third Stage:
3/4 cup brown sugar

Finishing Glaze:
1-1/2 cups Big Bob Gibson Championship Red Barbecue Sauce (or your favorite sauce)
1/2 cup honey

Directions:

Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the two. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

Preheat oven to 250°F. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2-1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage brown sugar rub to the meat-side of the ribs.

Place uncovered in the oven meat-side up for 30 minutes. Remove ribs from oven and increase oven temperature to 350°F. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

User Reviews:

These ribs are good but I prefer it not as sweet. You can do this by omiting the honey in the glaze. (Last step)

Submitted by Yesenia on November 02, 2002

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