1 slab pork loin back ribs (baby back ribs)

First Stage Dry Rub:

1/2 c dark brown sugar
1/2 c paprika
1/3 c garlic salt
2 T onion salt
2 T chili powder
1 T black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin

Second Stage:

1/2 c apple juice
1/2 c grape juice

Third Stage:

3/4 c First Stage Rub
1/4 c brown sugar

Finishing Glaze:

1 1/2 c bbq sauce
1/2 c honey

Raw Preparation: Place slab of ribs meat 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°F. Combine the 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 hrs.

Remove ribs from oven. Place each rib meat-side down on its own double 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 hr.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes (I do this part on the grill).

Remove the ribs from oven and increase oven temp. to 350°F. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. (I do this on the grill, too).