Slow Baked Chili Rubbed Ribs

Yield: 2 to 4 servings


  • 1 rack of baby back pork ribs
  • ½ cup of brown sugar
  • ½ cup of Ancho or any chili powder
  • 1 tablespoon of cumin
  • 1 tablespoon of oregano
  • 1 teaspoon of cinnamon


Preheat your oven to 400°F and turn on your convection fan if you have one.

Prepare the ribs. Most racks have a tough membrane, called the fell, across the back side. Use a spoon handle to loosen this membrane and peel it off. This will make the ribs much more tender. You can also ask your friendly neighborhood butcher to do this for you. Cut the rack in half.

Whisk together the dry spice blend in a metal bowl and rub both sides of the ribs to coat well. Position the racks in a large baking pan.

Use a two-temperature cooking method; Bake for 15 minutes then, without opening the oven, reduce the oven temperature to 300°F and continue baking until the meat is nicely browned, highly aromatic and meltingly tender, about 3 hours or so. Serve and share with Spicy BBQ Sauce.