Start by getting a roasting tin large enough to hold both racks of ribs and adding the apple juice and a splash of Cider Vinegar to the tin. Next take a chopping board and sprinkle some of the BBQ rub on to it.
Now place the racks into the roasting tin and make sure they are well covered in the liquid. One at a time remove the racks and place them on your chopping board, sprinkle liberally with the BBQ rub until they are coated, massage the rub into the ribs, you should feel the rub start to feel more like a smooth paste, once the entire rack feels like this, wrap it in clingfilm, put it in the fridge and move onto the second rack.
Once both racks are rubbed, wrapped in clingfilm and in the fridge, pour the liquid from the roasting tin into a sealed container and store this, then do the dishes 😉 The racks will need to sit overnight before cooking.
The next day, take the racks out of the fridge at least an hour before you are ready to start cooking, this allows them to come up to room temperature. Preheat your oven to 130C.
Once the racks are up to room temperature, place them curved side up (think sad face) in your roasting tray and cook them for an hour and a half.
Remove them from the oven and turn them over (think happy face) now pour half the juice and vinegar mixture into each rack, don’t worry if it spills out the ends. Now either cover the roasting tray or wrap it in tin foil folding the ends over to make a sealed parcel around the tray. You can wrap each rack individually but I find it easier to handle when I just wrap the lot. Place back in the oven for another hour and a half. if you haven’t already made the BBQ sauce this is the perfect time to do it, although I would recommend having it ready in advance.
Once the time is up remove them from the oven, get rid of the foil and drain away the liquid. It’s easiest to remove the racks carefully (they will be quite tender and likely to fall apart) rather than to try to hold the racks while pouring the liquid away, or you could use a turkey baster to remove the liquid.
Put the ribs back on the tray (if you have removed them) and pop them back into the oven for about 15 minutes to dry out a little.
Once they’re dry remove them from the oven again and brush on the BBQ Sauce, generously, on both sides. Now pop them back into the oven for thirty minutes, so the sauce/glaze has time to set.
Depending on the mood you may like to serve each rack as a portion with a small salad and some coleslaw or split them in half with a larger salad to serve 4. Whichever way you decide to serve them, be aware that they will be incredibly tender so be careful when moving them.
Now sit back and enjoy, what is to me, the greatest of all soul food dishes.