Prep 15 mins
Cook 4 hrs 30 mins
Recipe from FoodTV. Made it for my wife's family and they absolutely loved them.
- 4 racks of baby-back pork ribs
First Stage Dry Rub
- 1⁄2 cup dark brown sugar
- 1⁄2 cup paprika
- 1⁄3 cup garlic salt
- 2 tablespoons onion salt
- 2 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons white pepper
- 1 teaspoon cumin
- 2 cups apple juice, 1/2 c per slab
- 2 cups grape juice, 1/2 c per slab
- 1⁄4 cup brown sugar
- 1 1⁄2 cups big bob gibson championship red barbecue sauce (or your favorite red sauce)
- 1⁄2 cup honey
- Raw Preparation: Place slab of ribs bone side down on table.
- Slide knife under the membrane and against the end bone to separate the 2.
- 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 degrees.
- 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 rub mixed with 3/4 cup of first stage ingredients 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 degrees.
- Brush finishing glaze on both sides of ribs.
- Place ribs in oven for 10 minutes, or until sauce caramelizes.
I made this today, and really think that I could make this work for my family. The ribs were very tender and not dried at all. I think the addition of liquid made all the difference, and may try different flavors just for a change. The rub is excellent, but I found that it was too strong from the beginning. When I make it again I am planning to use it more as a medium spice. Then I'll add the additional brown sugar/spice mix a bit earlier. A crust is unnecessary. This doesn't have to be dredged in the spice for our taste. I will use Tyler Florenz ultimate rib sauce to finish it. A bit spicy, some fruit in the sauce helps.