INGREDIENTS:
- ½ cup ancho chile powder
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground dried chipotle pepper
- 1 rack baby back pork ribs
- 1 cup barbeque sauce
DIRECTIONS:
Step 1
Preheat oven to 250 degrees F (120 degrees C).
per in a small bowl until combined.
Step 3
Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
Step 4
Generously apply coating of dry rub to all sides of rib rack.
Step 5
With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
Step 6
Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
Step 7
Increase oven temperature to 350 degrees F (175 degrees C).
Step 8
Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
Step 9
Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
Step 10
Cut rack into individual rib segments and serve with more barbeque sauce.
