Baked Baby Back Ribs

1 tbsp Chili powder
1 tsp Granulated Sugar
0 cup, unpacked Brown Sugar
1 tsp Salt
1 tsp Pepper, black
1 tsp Cumin seed
1 tsp or 1 packet Yellow Mustard
1 tsp Pepper, red or cayenne
0.3 grams Pepper, ancho, dried
2 oz Pork Ribs (babyback ribs)
2 tbsp *Sweet Baby Ray's Barbecue 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. Serving Size: 2 pieces

Number of Servings: 1

Recipe submitted by SparkPeople user LBUNKIE.