Using a knife, trim any excess meat or fat from the bone side and any tough sinew or silver skin on the meaty side of the pork ribs.
Insert the tip of a thermometer or a blunt knife under the membrane and over a bone. Gently pull the membrane and peel off from the bones.
In a small bowl, combine salt, pepper, garlic powder, onion powder, and paprika. Season the meat, front and back, with the dry rub. Let stand for about 10 to 15 minutes.
To set up the gas grill for indirect heat, turn on burners and close the lid. Preheat for about 10 minutes or until 500 F. If you have a three-burner grill, turn off the middle burner after preheating and place the rack of ribs, bone-side down, in the center of the grill. For a two-burner, turn off one burner after preheating and place the ribs over the unlit side.
Close the lid and let the ribs cook at about 225 to 250 F for about 15 to 20 minutes. Open the lid and turn the ribs to meat side down. Close the lid and continue to cook the ribs for another 15 to 20 minutes or until browned on all sides.
Transfer each rib on a sheet of heavy-duty foil. Pour apple juice over ribs and fold the foil around the ribs to form a tightly-wrapped packet.
Return to the grill in the indirect heat. Close lid and increase heat to 375 F. Continue to cook the ribs in the packet for about 30 to 40 minutes or until tender.
While the ribs are cooking, combine Cola and BBQ sauce in a small saucepan. Bring to a simmer, uncovered, over medium heat and cook until thick and reduced.
Unwrap the pork ribs and remove the foil. Return on the grill and adjust heat to 250 F. Baste the meat side of the ribs with the cola BBQ sauce, close the lid and cook for 5 minutes. Open the lid, flip the ribs to the bone side and baste with the sauce. Close the lid and cook for 5 minutes.
Repeat the basting for about 30 minutes or least 2 coats of sauce on each side of the ribs. Remove the back ribs from the grill and cut between bones to serve.