Brown Sugar Glazed Ribs

Smokey Bones BBQ Recipe

4 (2 lb.) slabs loin back ribs, membrane removed

Dry Rub:
1 1/4 cups sugar
6 tablespoons chili powder
2 tablespoons paprika
2 1/2 tablespoons iodized table salt
1 tablespoon light brown sugar
1/2 tablespoon each: black pepper and garlic powder
1/4 tablespoon cayenne pepper
1 teaspoon onion powder

Braising Liquid:
1 1/4 cups KC Masterpiece barbecue sauce
1 1/4 cups apple juice
1/4 cup cider vinegar
1/4 cup liquid smoke

2 1/2 cups light brown sugar
1/2 cup light corn syrup
6 tablespoons white vinegar
2 tablespoons dry rub

1/2 cup light brown sugar
2 tablespoons dry rub

Dry Rub: Mix all ingredients and break up brown sugar chunks; reserve 2  tablespoons for brown-sugar topping.

Braising Liquid: Combine all braising liquid ingredients.

Glaze: Bring ingredients to boil on medium heat and remove; keep warm.  Combine brown sugar topping ingredients.

Ribs:  Put ribs cavity side up on sheet pan; season each slab with about 1/4 cup barbecue rub. Flip ribs over; season top side with 1/4 cup of rub, and refrigerate ribs for an hour. Heat oven to 250 degrees and cut 4 square sheets heavy-duty foil; put slab of ribs, top side up, on sheet of foil.Fold ends to make loose packet around each slab; pour 5 oz braising liquid into each packet. Seal top and make sure packet is loose around ribs; put packets on sheet pan and bake for 2 1/2 hours.

Thirty minutes from being done, heat grill to medium heat; check ribs if meat is easily pulled from the bones. Place ribs cavity side down on sheet pan; brush slab tops with warm brown sugar glaze.  Put ribs cavity side up on grill; brush again with warm brown-sugar glaze. Grill for 2 minutes and flip slabs over; brush tops of slabs with more brown-sugar glaze. Grill for 2 minutes longer and remove ribs; sprinkle each slab with brown sugar topping.