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Competition Bbq Ribs Recipe
4 slabs pork loin 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 or red sauce
1/2 c 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 overn 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).
These ribs will melt in your mouth!
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