do you still want them to be sweet Parsley?--------If so, slow cook for about 5 hours in apple juice---if you can fit them in a crock pot go that route, if not put em in a covered roasting pan in the oven at about 200f! Then add your rub or glaze as normal and BBQ!

If you don't want them to be sweet, let me know and I'll give you my cambodian famous rub recipe!

Okie dokie schmokey

Here goes nothing......and double this if you have more than one slab

6 tablespoons paprika
2 tablespoons ground cumin
4 teaspoons garlic powder
4 teaspoons ground sea salt
4 teaspoons ground black pepper
2 teaspoons cayenne
2 teaspoons ground oregano
2 teaspoons dry mustard
1 teaspoon chili powder
you should probably slice up some fresh onions nice and fine maybe about a 1/4 cup's worth --they'll add a bit of sweetness (or use onion powder if you want--a teaspoon)

shake it all up in a container (except for the fresh onions), leave a little left over so that when your ribs are close to being done(I'd say about half an hour before taking them off) you can sprinkle some more

Also before you do the rub, I like to smear a really nice mustard over the ribs---it sorta helps the rub stick, mix the fresh onions and mustard up together keeps it's staying power that way--------and everything in life needs staying power

Good luck Parsley

Okay, but lie if you didn't like them,

Thanks LadyRed, I'm not often a recipe contributer--I'm not quite at Foodology status yet--but I try!

When we make this the mister makes a hickory smoked cherry sauce to go on top of the rub, but the bugger never wants to give up the recipe otherwise I'd post it too!! I do like the dry rubs though--gives it a nice crunchy crust!

How long do you leave the rub on for? Or do you just cook it in a very slow oven for a few hours?

I always gently boil my ribs first, and throw in an onion and whole peppercorns. Book that for an hour and 1/2 to 2 hours, enough so it's tender but not falling apart... then I put on a parchment lined pan and top with bbq sauce ( Diane's ) and drizzle with honey but I guess you can use whatever you like, and this is cooked for 40 minutes. At this point I get 2 whole garlic bulbs and wrap them tightly in parchment paper with S&P and a drizzle of OOil and cook them with the ribs. When the garlic is finished roasting and cooled, I put a clove or two on each rib portion. The garlic is sweet and adds a great flavour without all the garlic breath, lol!