Step 1

Gather your ingredients, plus a sheet pan and heavy-duty foil, to your workspace. Preheat your oven to 250 degrees Fahrenheit.

Step 2

Add the ancho chile powder, sugars, salt, pepper, cumin, mustard, cayenne, and chipotle pepper to a medium bowl. Use a whisk to mix them until combined.

Step 3

Pull a large sheet of foil. Lay the rib rack, meat-side down on the foil. Use a knife to prick the membrane on the back of the rack several times.

Step 4

Generously coat all sides of the rib rack with the dry rub seasoning mix. Use your hands to rub it in. Save any leftover dry rub for future use (see tips).

Step 5

Return the ribs to the foil, meat-side down. Fold the foil around the rib rack, creating a tight seal. Transfer the rib rack to the sheet pan.

Step 6

Bake in the preheated oven for about 3 hours. The meat should be tender and cooked through.

Step 7

Remove the ribs and let them cool in the foil for 15 minutes.

Step 8

Increase the oven temperature to 350 degrees Fahrenheit.

Step 9

Open the foil and remove any fat and juices. You can discard this or save it for later (see tips).

Step 10

Brush a generous coating of barbecue sauce on all sides of the rib rack.

Step 11

Flip the ribs, so the meat is face up. Leave the foil unwrapped and return the ribs to the oven. Bake for 10 minutes.

Step 12

Remove the ribs from the oven. Brush another coat of barbecue sauce over the ribs, meat side only. Return to the oven.

Step 13

Repeat steps 11 and 12 (baking and brushing) four more times, for a total of 50 minutes in the oven.

Step 14

After the final 10 minutes in the oven, remove the ribs. Rewrap the foil loosely around the ribs.

Step 15

Let them rest for 10 minutes before serving. Cut the rack into individual rib pieces and serve with more barbecue sauce. Enjoy!