Add the kosher salt, pepper, granulated garlic, granulated onion, paprika and celery seed to a large mixing bowl and stir until thoroughly combined. Reserve a 1/2 cup of the spice rub for the sauce.

Start by removing the membrane from the back of the ribs.  This isn't 100% necessary but makes for a more tender rib and allows for better smoke penetration, if you decide to smoke the ribs. Then trim any loose bits of meat and fat as they will just burn during cooking.

Sprinkle the ribs liberally with the spice rub on both sides.

If you are going to smoke the ribs, fire up your smoker to 250°F and put in a log each of apple and cherry wood. Place the ribs on the rack concave side down. 

After about an hour add the other 2 logs. If you see spots on the ribs that start to look dry spray with the apple juice.

Cook until the tender, about 3 hours. A skewer should slide through the meat with almost no resistance.

Preheat your oven to to 250°F and the put the ribs on a foil lined sheet pan.

Bake until the tender, about 3 hours. A skewer should slide through the meat with almost no resistance.

Add the ketchup, pomegranate molasses, brown sugar, honey, apple cider vinegar, apple juice, and spice rub to a medium pot. Place the pot over medium heat and simmer, stirring constantly until all the solids are are dissolved.

Lightly brush the ribs with the sauce and place back on the smoker or in the oven  for 5 minutes to set the sauce.  Slice and serve immediately.