“St. Louis-Style” Baby-Back Ribs

¾ cup packed light brown sugar

2 tbsp. paprika

1 tbsp. chili powder

1 tsp. garlic powder

½ tsp. onion powder

1 tsp. Kosher salt

2 tsp. pepper

4 ½ pounds (about 2 racks) baby-back ribs, membrane removed

¼ cup Dijon mustard

½ cup apple juice

¾ cup ketchup

2 tbsp. cider vinegar

1 tbsp. Worcestershire sauce

Preparation:

Heat oven to 275ºF. In a bowl, combine the sugar, paprika, chili powder, garlic powder, onion powder, 1 tablespoon salt, and 2 teaspoons pepper. Place the ribs on a rimmed baking sheet. Spread with the mustard, then sprinkle with ¾ cup of the spice rub to coat evenly. Pour the apple juice onto the baking sheet, cover tightly with foil, and bake until the meat is tender and easily pulls away from the bone, 2 ½ to 3 hours. Meanwhile, in a medium bowl, whisk together the ketchup, vinegar, Worcestershire, and remaining ½ cup spice rub. Transfer ½ cup of the mixture to a small bowl and set aside. Ten minutes before the ribs are done, heat the grill to medium-high. Grill the ribs, basting with the ketchup mixture and turning occasionally, until they begin to char, 5 to 6 minutes. Cut into pieces and serve with the reserved sauce for dipping. Serves: 6.