Preheat oven to 275°F.

Line 2 large rimmed baking sheets with aluminum foil.

Remove the thin membrane from the bone side of each rack of ribs.

Pat ribs dry with paper towels.

Combine brown sugar, salt, paprika, garlic powder, onion powder and black pepper in a small bowl.

Rub seasoning evenly over both sides of the ribs.

Place each rack, meat side up, on a large sheet of heavy-duty aluminum foil.

Pour 2 tablespoons apple juice around each rack.

Wrap each rack tightly in foil, sealing the edges to hold in the steam.

Place rib packets on the prepared baking sheets.

Bake for 2 1/2 to 3 hours, until the meat has pulled back slightly from the bones and the racks bend easily when lifted.

While ribs cook, add ketchup, apple cider vinegar, honey, brown sugar, Worcestershire sauce, liquid smoke, garlic powder, onion powder, salt and black pepper to a medium saucepan.

Place saucepan over medium heat and bring sauce to a gentle simmer.

Reduce heat to low.

Cook uncovered for 20 to 25 minutes, stirring occasionally, until slightly thickened.

Remove sauce from heat.

Reserve about 1/2 cup sauce in a clean bowl for serving.

Remove ribs from oven.

Carefully open foil packets, allowing the hot steam to escape.

Set oven to Broil.

Place ribs meat side up on foil-lined baking sheets.

Brush ribs generously with barbecue sauce.

Broil 4 to 6 inches from heat for 3 to 4 minutes, until the sauce bubbles and begins to caramelize.

Remove ribs from oven.

Brush with a second layer of barbecue sauce.

Return ribs to broiler for 1 to 2 minutes, watching closely, until the glaze is sticky and the edges are lightly charred.

Allow ribs to rest for 5 minutes.

Cut between the bones and serve with the reserved barbecue sauce.