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 the coating of the dry rub to all sides of the rib rack.
Step 5:With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to the sheet pan.
Step 6:Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool for 15 minutes.
Step 7:Increase oven temperature to 350 degrees F (175 degrees C).
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