Preparation Prep the ribs: ( I often do this the day before) On the back of the ribs will be a very thin but verytough membrane that you must remove. You can'treally see it well, but trust me that it's there. Iusually use a knife to pry up a corner of themembrane, then I just pull it down the entire lengthof the ribs. Sometimes it tears and you have to trya few times, but you definitely don't want to skipthis step unless you want to deal with the membranewhile you're EATING. Once the membrane is removed, put the dry rub allover the ribs (both sides) and rub it in. The meatwill take on some of the colors in the dry rub andlook a little reddish. Wrap the ribs in some heavy duty tin foil and letthem hang out in the fridge til you're ready to cookthem. Cook the ribs:At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours. After 2 hours, pull them out and open the tin foilto take a look. At this point you can add a littleapple juice on top of them, but that's not really necessary. Re-wrap them, and put them back in foranother 1/2 hour. Pull them out again and open the tin foil completely. At this point you can brush someBBQ sauce on them, or leave them the way they are. Crank up the heat to 350 and put the ribs back in the ovenwith the tin foil open. After half an hour, they'redone! You can always do this last part on a BBQ, but watch the ribs and make sure they don't burn from the sugar.