*ingredients:
° ½ cup of ancho chili powder
° half a cup of white sugar
° half a cup of brown sugar
Half a cup of salt
° 2 tons of ground black pepper
° 1 ton of ground cumin
° 1 ton dry mustard
° 1 ton of cayenne pepper
½ teaspoon ground dried chipotle pepper
° 1 rack of pork ribs
° 1 cup of barbecue sauce
Methods:
Preheat oven 250°F (120°C), in bowl, until mixed.
Placing ribs on aluminum foil. Pierce back of rib rack several times with knife.
Generously apply a coat of the dry rub to all sides of the rib rack.
Using rib rack meat-side down, fold aluminum foil around to seal. Transfering to a plate.
Bake in preheated oven until set and just set, about 2 hours. Remove and cool for 15 minutes.
Preheat oven 350°F (175°C).
Open the tin, strain it and discard any accumulated juices and fat. Spread BBQ sauce on all sides of the rack.
Placing meat side up on the rack and return it to the oven, leaving the foil open. Bake for 10 minutes, then remove from the oven, and spread another layer of BBQ sauce on just the side of the meat. Repeat baking and basting 4 times, for 50 minutes to bake.
Slice the rack into single ribs and serve with more BBQ sauce.
Enjoy!
