Ingredients

• Salt & Pepper
• Granulated garlic
• Yellow mustard
• ⅓ cup apple juice
• BBQ Sauce
• Rib Rack
• Aluminum Foil

Method

Preparing the Ribs:

1. Preheat the oven to 300°F
2. Rinse the rack of ribs under the faucet to remove any unwanted juices or substances. Pat dry with a paper towel.
3. Use a butter knife to trace along the bone of the rib and peel off the thin white membrane. Remove as much of the membrane as possible.

Seasoning the Ribs:

1. Place the rack of ribs on a baking tray. Spread a layer of mustard evenly over the entire rack.
2. Generously apply salt, pepper, and granulated garlic to both sides of the rack. Press the seasonings into the meat with your hand. Repeat the process on the other side.

Slow Baking the Ribs:

1. Bake the ribs in the preheated oven at 300°F for 2 hours. Do not turn off the oven afterward.

Creating the Foil Wrap:

1. Prepare a double layer of aluminum foil. Fold one of the long sides together three times, creating a hinge-like fold. Open the foil, making it appear doubled in size.

Steaming the Ribs:

1. After the initial 2-hour baking, transfer the ribs onto the prepared foil. Pour any accumulated juices from the baking process onto the foil.
2. Pour the apple juice (or water as a substitute) over the ribs.
3. Wrap the ribs tightly in the foil, folding and sealing the edges to create a steam chamber. Ensure there are no openings for steam to escape.

Further Cooking the Ribs:

1. Place the foil-wrapped ribs back in the oven and continue cooking for an additional 1 hour.

Glazing with BBQ Sauce:

1. Once the ribs are done, carefully unwrap them. Spread BBQ sauce generously over the top side of the ribs. No need to re-wrap.
2. Return the sauced ribs to the oven and cook for another 30 minutes, then broil for 10.