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
DIRECTIONS:
Step 1
Preheat oven to 250 degrees F (120 degrees C).
per in a small bowl until combined.
Step 3
Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
