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"Competition Bar-B-Q RibsRecipe courtesy Chris Lilly4 slabs pork loin back ribsFirst Stage Dry Rub:1/2 cup dark brown sugar1/2 cup paprika1/3 cup garlic salt2 tablespoons onion salt2 tablespoons chili powder1 tablespoon cayenne pepper1 tablespoon black pepper1 1/2 teaspoons dried oregano1 1/2 teaspoons white pepper1 teaspoon cuminSecond Stage:1/2 cup apple juice per slab1/2 cup grape juice per slabThird 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 sauce1/2 cup honeyRaw 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 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 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 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. Yield: 8 to 10 servingsPrep Time: 15 minutesCook Time: 4 hours 25 minutesEpisode #: CL9699"