INGREDIENTS:
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
Directions:
Step 1: Preheat Air Fryer/oven to 250 degrees F (120 degrees C).
per in a small bowl until combined.
Step 2: Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
Step 3: Generously apply the coating of the dry rub to all sides of the rib rack.
Step 4: With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to the sheet pan.
Step 5: Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool for 15 minutes.
Step 6: Increase oven temperature to 350 degrees F (175 degrees C).
