Ribs, Oven Barbequed/Smoked

Combine mustard, ketchup and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt and sugar in separate small bowl. Spread mustard mix in thin even layer over both sides of ribs; coat both sides w spice mix, then wrap ribs in plastic and refrigerated8-2$ hours. Transfer ribs from frig to freezer for 45 min. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500. Line heavy duty rimmed baking sheet w foil and sprinkle ground tea evenly over bottom. Set wire rack on sheet. Place ribs, meat side up, on rack and cover w heavy-duty foil, crimping edges tightly to seal. Roast directly on stone for 30 min, then reduce oven to 250, leaving door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom. Reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 ½ hours. (Begin to check after 1 hour; leave loosely covered for remaining cooking time.) Remove foil and carefully flip racks to bone side up. Turn on broiler; cook ribs until well browned and crispy in spots, 5-10 min. Flip meat side up and cook until well browned and crispy, 5-7 min more. Cool for at least 10 min before cutting into individual ribs. Serve w BBQ sauce if desired.

Rub:
Mustard 6T yellow
Ketchup 2T
Garlic 3 med, minced or pressed
Pepper 2 tsp
Paprika 1T
Chili Powder 1T
Cayenne ½ tsp
Salt 1 ½ T
Brown Sugar 3T

Ribs:
Spareribs 2 racks, St. Louis style, 2 ½ to 3 lbs each, each rack cut in half
Tea leaves ½ c Lapsang Souchong (loose or about 10 tea bags) ground to powder (about ¼ c)
Apple juice ½ c