Prep: 15 m
Cook: 2 h 50 m
Ready In: 3 h 20 m
Recipe By:Chef John

"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

Preheat oven to 250 degrees F (120 degrees C).

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 in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Increase oven temperature to 350 degrees F (175 degrees C).

Open foil, drain and discard any accumulated juices and fat. Brush barbeque 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 with sauce 4 more times, for a total of 50 minutes baking time.

Cut rack into individual rib segments and serve with more barbeque sauce.

Prucka Family
P.O. Box 3087
Park City, UT 84060