In the Kitchen: Stanley's Baby Back Ribs

4 slabs pork loin back 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
Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab
Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar
Finishing Glaze:
1 1/2 cup of your favorite red barbecue 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 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.