Ingredients
125 ml ancho chile powder
60 ml white sugar
60 ml brown sugar
60 ml salt
30 ml freshly ground black pepper
15 ml ground cumin
5 ml dry mustard
5 ml ground cayenne pepper
2.5 ml ground dried chipotle pepper
1 rack baby back pork ribs
250 ml barbeque sauce
Directions
Step 1
Preheat the oven to 120°C (250°F).
Step 2
In a small bowl, combine ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper.
Step 3
Place the rib rack, meat-side down, on a sheet of heavy-duty aluminum foil. Use a knife to prick the back of the rack several times. Generously rub the dry spice mixture onto all sides of the rack. Store any remaining dry rub in an airtight container for future use.
Step 4
Fold the foil around the rack, creating a tight seal, and transfer to a sheet pan. Bake in the preheated oven for about 2 hours, or until the ribs are tender and cooked through. Remove and let cool for 15 minutes.
Step 5
Increase the oven temperature to 175°C (350°F). Open the foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
Step 6
Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open, and bake for 10 minutes. Remove from the oven, brush another layer of barbeque sauce on the meat side only, and repeat the baking and brushing process 4 more times, for a total of 50 minutes baking time.
Step 7
Cut the rack into individual rib segments and serve with extra barbeque sauce.