Preheat a grill to low, in a med bowl, combine 1/2 cup water, with brown sugar, mustard, paprika, chili powder, salt, gelatin, worcestershire. Spread all over ribs and grill over indrect heat for 2 1/2 hours. Meanwhile, in a med saucepan, combine apple juice, honey and butter; cook over med heat until the butter melts. Cut 8 (12inch) long sheets of foil and pour onto the center of each, then top with a grilled ribs rack, meaty side down, and crimp to seal; wrap with another sheet of foil. Grill the packets, meaty side down, for 1 hour. Unwrap and grill, meaty side up, for 30 min more.
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Meanwhile, stir together bbq sauce, apricot preserves and water; brush the ribs with the glaze and grill, meaty side up, until tender , 20 min longer. Transfer to a cutting board and cut into individual ribs, brushing with the remaining apricot glaze.
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