There's no grilling or marinating required for this recipe —just two hours in the oven followed by a quick broil to create the most tender ribs lacquered in your favourite barbeque sauce.
- 3 racks of Pork Back Ribs
- 1½ cups Ancho Chile Powder
- ¾ cups Granulated Sugar
- ¾ cups Light Brown Sugar
- ¾ cups Kosher Salt
- 6 tbsp. Black Pepper
- 3 tbsp. Ground Cumin
- 3 tsp. Ground Mustard
- 3 tsp. Ground Cayenne Red Pepper
- 1½ tsp. Ground Chipotle Chili Pepper
- 3 cups of your favourite barbeque sauce, preferably something on the sweeter side.
- Fully defrost the ribs in the fridge.
- Wash hands.
- Preheat oven to 250°F.
- 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.
- Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
- Generously apply coating of dry rub to all sides of rib rack. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
- Bake until tender and cooked through, approximately 2 hours. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.
- Remove and cool 15 minutes. Increase oven temperature to 350°F.
- Open foil, drain and discard any accumulated juices and fat. Brush barbecue sauce on all sides of rack.
- 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 to desired finish.
- Cut rack into individual rib segments and serve with barbeque sauce and chunky potato salad.