Remove the baby back pork ribs from packaging and pat dry with paper towels. Prepare a large disposable aluminum tray by coating with oil.

Apply the dry pork rub generously to the back of the ribs, pressing firmly to adhere. Optionally, cut the rack in half for easier handling.

Turn the ribs over and season the meaty side, discarding any excess rub. Pour apple juice into the tray, cover with foil, and refrigerate until the grill is ready.

Preheat the grill to 300°F, aiming for consistent indirect heat by adjusting the burners as needed.

Clean and oil the grill grates, then place the tray of ribs on the grill. Cover and cook for about 1 hour, or until the ribs reach an internal temperature of 180°F to 190°F for tenderness.

Remove ribs from the tray and place directly on the grill grates over low heat.

In a small pot, combine fruit preserves and apple cider vinegar. Heat until well mixed, then remove from heat.

Glaze the ribs with the preserve mixture, cover the grill, and cook for an additional 5 minutes. Glaze once more and cook for another 5 minutes.

Rest the ribs on a cutting board for a few minutes before slicing and serving.