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

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.

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