I call these ribs “Blue Ribbon” because the wrapping technique and the addition of the sugar, honey and apple juice have won many a blue ribbon on the barbecue cook-off circuit. My old buddy Bill Milroy from Denton, Texas, who’s been cooking in these contests since the 1970s tells me he’s the guy who first tried this, and I believe him. At least a few hundred of us are doing it nowadays, so I guess it was a good idea! Wrapping ribs in aluminum foil gets them tender, but it also keeps the ribs from getting dry and it hurries the cooking time a little. I think the sugar, honey and apple juice just make them taste better and many a barbecue judge agrees with me. These would go very well served with baked beans and potato salad.