If you want to take some time off in the summer, try this technique.It goes well with any dry and barbecue sauce combination.
* Ingredients :
° Half a cup of chili ancho powder
° Half a cup of white sugar
° Half a cup of brown sugar
° Half a cup of salt
° 2 tablespoons freshly ground black pepper
° 1 tablespoon ground cumin
° 1 teaspoon dry mustard
° 1 tsp cayenne pepper
° teaspoon crushed dried chipotle pepper
° 1 rack of pork ribs
° 1 cup barbecue sauce
* Directions :
Preheaat oven 250°F (120°C).
Step 2 Combine the spice powder, white sugar, brown sugar, salt, black pepper, cumin, dried mustard, cayenne pepper, and chipotle in a small bowl.
Step 3 Place the ribs on the aluminum foil.Use a knife to pierce the ribs with the back several times.
Step 4 . Apply a layer of dry powder evenly to all sides of the grate.
With the rib rack meat side down, fold aluminum foil around to create an airtight seal. Transfer to a plate.Step 6 Bake in the preheated oven for about 2 hours, until they are lightly browned and cooked through.Lift and refrigerate for 15 minutes.Step 7 Increase the oven temperature to 175 degrees Celsius.Step 8 Open the aluminum foil, drain the water and remove any remaining juice and grease.Spread the BBQ sauce over all sides of the wire rack.Step 9 Place the BBQ side down and return to the oven, leaving the aluminum foil exposed.Bake for 10 minutes, then remove from oven and brush the meat with a layer of barbecue sauce. Repeat baking and brushing with sauce 4 times, for 50 minutes to bake.Step 10 Cut the ribs into slices and serve with the barbecue sauce. Enjoy it !