°1⁄2 Cup Ancho Chile Powder
°1⁄4 White Sugar Cup
°1⁄4 cup of brown sugar
°1⁄4 Cup Salt
à2 tbsp freshly ground black pepper
°1 tbsp ground cummins
°1 teaspoon dry mustard
°1 t cayenne pepper
°1⁄2 teaspoon ground dried chipotle pepper
°1 rack of back pork ribs
°1 cup barbecue sauce
Preheat the oven to 250 ° F (120 ° C).
For each small bowl until combined.
Put rib meat side on aluminum paper. Prick the back of the rib rack several times with a knife.
Generously place dry scrub paint on all sides of the rib rack.
With the side of the rib rack meat down, fold the foil around to create a tight seal. Transfer to a frying pan.
Bake in a heated oven until cooked and cooked for about 2 hours. Take it out and chill 15 minutes.
Increase the oven temperature to 350 ° F (175 ° C).
Open the foil and drain it and get rid of any juices and accumulated fat. Brush the barbecue sauce on all sides of the shelf.
Place the side of the shelf meat up and promise to the oven, leaving the foil open. Bake for 10 minutes, remove from the oven, and grease another layer of barbecue sauce on the side of the meat only. Repeat the bread and brush with the sauce 4 more times, for 50 minutes of baking time.
Slice the rack into individual rib strips and serve with more barbecue sauce.