°½ cup of chili ancho powder
°Half a cup of white sugar
°Half a cup of brown sugar
° Half a cup of salt
° 2 t ground black pepper
° 1 t ground cumin
° 1 t dry mustard
° 1 t cayenne pepper
°½ teaspoon crushed dried chipotle pepper
° 1 rack of pork ribs
° 1 cup barbecue sauce
Preheat oven to 250°F (120°C), in a small bowl until combined.
Lay the ribs on aluminum foil. Prick the back of the rib rack several times with a knife.
Generously apply a layer of dry rub to all sides of the rib rack.
With the rib rack so the meat side is down, fold the aluminum foil around it for a tight seal. Transfer to a plate.
Bake in a preheated oven until set and cooked through, about 2 hours. Lift and cool for 15 minutes.
Preheat oven temperature 350°F (175°C).
Open the tin foil, drain it and get rid of any accumulated juices and fats. Spread barbecue sauce on all sides of the rack.
Place the meat side up on the rack and return to the oven, leaving the tin foil open. Bake for 10 minutes, then remove from the oven, and brush another layer of BBQ sauce on the meat side only. Repeat baking and brushing with sauce 4 times, for 50 minutes to bake.
Slice the rack into individual ribs and serve with more BBQ sauce.