Pork Spareribs

 

2 slabs St. Louis style ribs

5 C. apple juice

2 T. liquid smoke

1 recipe dry rub (see recipe below)

 

2 T. kosher salt

2 T. brown sugar

1 T. fresh ground pepper

1 T. paprika

1 T. garlic powder

1 T. chili powder

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried mustard

1 tsp. ground cumin

1/2 tsp. ground ginger

1/2 tsp. cayenne pepper

 

Preheat oven to 300 degrees. Mix all dry rub ingredients well. Rub both sides of the ribs with the dry rub. Refrigerate preferably overnight. In a roasting pan with a rack, pour the apple juice and liquid smoke. Place the ribs on the rack and cover with plastic wrap and then aluminum foil. Wrap tightly and bake for 3 to 4 hours or until extremely tender. Serve with your favorite barbecue sauce.