Baked BBQ Back Ribs

Inspired by Chef John from All Recipes


15 mins


2 hrs 50 mins


15 mins


3 hrs 20 mins




1 rib rack


  • 1 rack LM Meat back pork ribs
  • ¼ cup LM Meat cane sugar
  • ½ cup ancho chile powder
  • ¼ cup white 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 cup barbeque sauce


Step 1

Preheat oven to 250 degrees F (120 degrees C).

Step 2

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.

Step 3

Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.

Step 4

Generously apply coating of dry rub to all sides of rib rack.

Step 5

With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.

Step 6

Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Step 7

Increase oven temperature to 350 degrees F (175 degrees C).

Step 8

Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

Step 9

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.

Step 10

Cut rack into individual rib segments and serve with more barbeque sauce.