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Prep Time: 15 Minutes Cook Time: 170 Minutes |
Ready In: 185 Minutes Servings: 1 |
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If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo. Ingredients:
1/2 cup ancho chile powder |
1/4 cup white sugar |
1/4 cup brown sugar |
1/4 cup salt |
2 tablespoons freshly ground black pepper |
1 tablespoon ground cumin |
1 teaspoon dry mustard |
1 teaspoon ground cayenne pepper |
1/2 teaspoon ground dried chipotle pepper |
1 rack baby back pork ribs |
1 cup barbeque sauce |
Directions:
1. Preheat oven to 250 degrees F (120 degrees C).
2. Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
3. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
4. Generously apply coating of dry rub to all sides of rib rack.
5. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
6. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
7. Increase oven temperature to 350 degrees F (175 degrees C).
8. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
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.
10. Cut rack into individual rib segments and serve with more barbeque sauce.
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