Competition Ribs

Recipe from: hansenchristiancenter
Image Credit:  Lisa

Competition Ribs

“OK, I am about to share with you the recipe that I would use if ever I were in a big “Rib BBQ Championship of the World” competition.” Lisa

Ingredients:

4 slabs pork loin back ribs

First Stage Dry Rub:

½ cup dark brown sugar

½ cup paprika

⅓ cup garlic salt

2 tablespoons onion salt

2 tablespoons chili powder

1 tablespoon cayenne pepper

1 tablespoon black pepper

1½ teaspoons dried oregano

1½ teaspoons white pepper

1 teaspoon cumin

Second Stage:

½ cup apple juice per slab

½ cup grape juice per slab

Third Stage:

¾ cup First Stage rub

¼ cup brown sugar

Finishing Glaze:

1½ cup Big Bob Gibson Championship Red Sauce or your favorite red sauce

½ cup honey

Directions:

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 oven to 250°F.

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 2¼ 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 seal 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 oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350°F.

Brush finishing glaze on both sides of ribs.

Place ribs in oven for 10 minutes, or until sauce caramelizes.

Serves 8.

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