Recipe Details
Ingredients
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½cupancho chile powder
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¼cupwhite sugar
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¼cupbrown sugar
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¼cupsalt
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2tablespoonsfreshly ground black pepper
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1tablespoonground cumin
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1teaspoondry mustard
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1teaspoonground cayenne pepper
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½teaspoonground dried chipotle pepper
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1rackbaby back pork ribs
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1cupbarbeque sauce
Cooking Directions
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Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).
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Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
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Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
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With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
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Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
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Increase oven temperature to 350 degrees F (175 degrees C).
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Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
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Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
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Cut rack into individual rib segments and serve with more barbeque sauce.
Chef’s Note:
You will not need all of the dry rub for one rack of ribs. Use what you need to coat the rack, and store the rest in an airtight container for future use.
Editor’s Note:
Nutrition data for this recipe includes the full amount of dry rub. The actual amount of rub consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories488 | |
% Daily Value * | |
Total Fat 23g |
29% |
Saturated Fat 8g |
41% |
Cholesterol 88mg |
29% |
Sodium 782mg |
34% |
Total Carbohydrate 52g |
19% |
Dietary Fiber 2g |
5% |
Total Sugars 42g |
|
Protein 19g |
38% |
Vitamin C 2mg |
2% |
Calcium 83mg |
6% |
Iron 3mg |
18% |
Potassium 459mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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