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Prep the ribs: ( I often do this the day before)
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On the back of the ribs will be a very thin but very
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tough membrane that you must remove. You can't
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really see it well, but trust me that it's there. I
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usually use a knife to pry up a corner of the
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membrane, then I just pull it down the entire length
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of the ribs. Sometimes it tears and you have to try
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a few times, but you definitely don't want to skip
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this step unless you want to deal with the membrane
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while you're EATING.
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Once the membrane is removed, put the dry rub all
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over the ribs (both sides) and rub it in. The meat
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will take on some of the colors in the dry rub and
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look a little reddish.
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Wrap the ribs in some heavy duty tin foil and let
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them hang out in the fridge til you're ready to cook
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them.
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Cook the ribs:
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At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours.
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After 2 hours, pull them out and open the tin foil
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to take a look. At this point you can add a little
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apple juice on top of them, but that's not really necessary. Re-wrap them, and put them back in for
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another 1/2 hour.
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Pull them out again and open the tin foil completely. At this point you can brush some
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BBQ sauce on them, or leave them the way they are.
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Crank up the heat to 350 and put the ribs back in the oven
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with the tin foil open. After half an hour, they're
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done! You can always do this last part on a BBQ, but watch the ribs and make sure they don't burn from the sugar.
