Take the baby back pork ribs from their packaging and thoroughly pat them dry using a paper towel. Lightly oil or coat the disposable aluminum pan with nonstick spray, then place the ribs inside. Carefully remove the silver skin from the underside of the ribs. Sprinkle a portion of the pork seasoning rub over the back of the ribs, massaging it firmly into the meat. Optionally, cut the rack in half for easier handling on the grill. Turn the ribs over and apply rub to the other side, pressing it in so it adheres. Discard any rub that doesn’t stick naturally. Pour the apple juice into the bottom of the pan, cover tightly with aluminum foil, and refrigerate until ready to grill.

Preheat the gas grill to a steady 300°F, maintaining indirect heat by keeping the middle burner off and the outer burners on low if using a three-burner grill. Clean the grates well and lightly oil them. Set the covered pan of ribs onto the grill, close the lid, and cook for about an hour—possibly up to two—keeping the temperature consistent. The ribs are safe to eat at 145°F internally but aim for 180°F–190°F for peak tenderness; the meat should easily separate from the bone.

Remove the ribs from the pan and lay them directly onto the grill grates over low heat. In a small saucepan over medium heat, whisk together the orange marmalade and apple cider vinegar until well combined, about one to two minutes. Remove from heat and generously brush the glaze over the ribs. Close the grill lid and cook for five minutes, then baste once more and cook for an additional five minutes.

Carefully transfer the ribs to a cutting board and allow them to rest briefly. Using a sharp knife, slice between the bones and serve warm.