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

HOW TO MAKE IT:

Step 1: Preheat the oven to 250 degrees F. (120 degrees C).
in a small mixing bowl, whisk together until smooth.
Step 3 Arrange the ribs on aluminum foil, meat side down. Using a knife, prick the back of the rib rack many times.
Step 4 Generously coat the rib rack in dry rub on all sides.
Step 5 Fold foil around the rib rack meat-side down to make a tight seal. Place on a sheet pan.
Step 6 Bake until tender and cooked through, about 2 hours in a preheated oven. Remove from the oven and set aside for 15 minutes to cool.
Step 7 Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
Step 8 Remove the foil, drain, and remove any liquids or fat that have gathered. Brush the rack with barbeque sauce on all sides.
Step 9 Return the rack to the oven, meat-side up, with the foil still open. Remove from oven after 10 minutes and spray another coat of barbecue sauce on the meat-side only. Repeat the baking and sauce brushing process four more times for a total of 50 minutes in the oven.
Step 10 Carve the rack into individual rib parts and serve with extra barbeque sauce on the side.

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