Mouth Watering Ribs

4 slabs pork loin back ribs

First Stage Dry Rub:
1/2 cup dark brown suga
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 Big Bob Gibson Championship Red 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 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 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 seat 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 overt meat-side up for 30 minutes.

BARBEQUE SAUCE

Servings: 250

Ingredients:
1 1/2 gallons vinegar, cider
1 1/8 gallons Worcestershire sauce
1 1/8 gallons mustard
3 1/16 #10 cans ketchup
3 1/16 tablespoons red pepper
3 1/16 tablespoons celery salt
3 1/16 tablespoons black pepper
3 1/16 tablespoons garlic
3 1/16 quarts sugar
3/4 pound corn starch

Preparation:

Place all ingredients in 40 gallon kettle and simmer for no less than 20 minutes

Yield: 13 1/2 gallons

Per Serving (excluding unknown items): 71 Calories; 1g Fat (9.4% calories from fat); 1g Protein; 16g Carbohydrate; Omg Cholesterol; 476mg Sodium. Exchanges. 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat, 1 Other Carbohydrates.