1 rack of pork baby back ribs.
4 tablespoons brown sugar
1 tablespoon kosher salt
1/4-1/2 teaspoon black pepper
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1/2 teaspoon of cayenne pepper
1-2 tablespoons chili powder
Mix all of the dry ingredients in a small bowl and set aside
Remove the thin membrane from the back of the ribs
Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish.
Wrap the ribs in some heavy duty tin foil and place in the in the fridge for at least one hour or up to overnight. Cook the securely foil wrapped ribs on a cookie sheet in a pre-heated 250 degree oven for two hours.
After 2 hours, pull them out of the oven and open the tin foil and add a little apple juice. Re-wrap them, and put them back in for another 1/2 hour.
At this point you can either open up the foil and turn the oven up to 350 and cook for another ½ hour, or you can put the ribs directly on a medium hot grill and finish cooking. Be sure and watch as the brown sugar burns easily. Serves with Iron Hub Esola Zinfandel.