RUB THE RIBS  ​

1. Place each rack on a sheet of extra-wide, heavy-duty aluminum foil.

2. Sprinkle the meat side of each rack with 3 tablespoons of the rub. 

3. Tightly seal each foil pouch. 

4. Place on a baking sheet and refrigerate overnight.

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BAKE THE RIBS​

1. Heat the oven to 250 degrees. 

2. Combine the orange and lime juice.

3. Open the rib pouches and evenly divide the liquid between the two.

4. Reseal the pouches and place the baking sheet in the oven. Immediately reduce the temperature to 225 degrees. 

5. Cook the ribs until an internal temperature of 170 degrees is reached (about 3 hours). 

6. Remove the ribs from the oven.

7. Carefully open each pouch and pour the liquid into a heatproof bowl or measuring cup.Place the liquid in the refrigerator.  

8. Reseal the pouches and put the ribs back in the oven for another hour.  Note: Ribs can be prepared until this stage and refrigerated until ready to finish. Allow to come to room temperature before grilling. 

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MAKE THE GLAZE​​​

1. Remove the braising liquid from the refrigerator and remove the solidified fat layer off of the top.

2. Put BBQ sauce in a small saucepan. Add enough of the braising liquid to loosen it up (about 1/2 cup). 

3. Cook over medium-high heat and reduce to a glaze, adding additional braising liquid as needed (approximately 10 minutes)

GRILL THE RIBS​​

1. Heat grill over medium-high for 10 minutes.

2. Place the ribs on the grill, meat side down.

3. Close the lid and decrease the heat to medium.

4. Cook for 10-12 minutes, flipping every 2-3 minutes and basting with the sauce until a nice char has formed.  

5. Place ribs on a cutting board; cut into 2-rib portions and serve.