If you want to just carbonate your dry cider, you can just add the usual ratio of priming sugar, whether it's corn sugar, honey, concentrate, juice, etc.
If you want to backsweeten, add the usual ratio, plus however much you want to provide residual sweetness. I recommend making samples of different SGs to see what you like. I made samples of 1.004, 1.007, 1.010, and 1.013 when I did this, and I liked the 1.010, so that is what I usually shoot for.
After backsweetening, bottle. Be sure to bottle at least 1 plastic water bottle so you know when you are ready to pasteurize. Then, pasteurize in accordance with the sticky:
Secondary: Belgian Yeast Cider, Raspberry Cider
Bottled: E.J. Phair's Rye Beer, Plinian Eruption IPA (Pliny clone), Pizza Port Shark Bite Red Ale, Plinian Eruption II IPA, Raspberry Cider, Spiced Cider, Vanilla Stout, Blackberry Cider, Peach Cider, Fuggles IPA
Past Brews: Ferocious IPA, Belgian Witbier, Pyramid ESB, American Cream Ale, Cascade Pale Ale, Graham's Cider, Cherry Cider, Man's Best Friend Wheat
Next Brews: Don't know
2011 Gallons: 39
2012 Gallons: 34