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Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil for easy cleanup.
In a small bowl, combine all dry spices: chile powder, both sugars, salt, black pepper, paprika, garlic powder, onion powder, cumin, and cayenne if using.
Remove the thin membrane from the back of each rack of ribs for better texture. Pat the ribs dry with paper towels.
Generously coat both sides of each rack with the dry rub, pressing it into the meat to form a thick crust.
Wrap each rack tightly in foil and place them on the prepared baking sheet, meat side up.
Bake for 2½ to 3 hours until the ribs are very tender and cooked through.
Carefully unwrap the ribs and discard any excess juices. Brush BBQ sauce generously over both sides.
Return the ribs to the oven, uncovered, and bake for an additional 20–30 minutes at 375°F (190°C), or broil for 5 minutes to caramelize the sauce.
Rest for 10 minutes, then slice between the bones and serve.
Serving and storage tips:
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