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The Chronicle Newspaper LLC

2843 E Grand River Ave, East Lansing, MI 48823

jaypricepublishing@yahoo.com |  Tel: 1-800-717-6390

Editor:   info@thechroniclenews.org

Local Contact:  Jay Price (517) 894-4747   or   John Issac Benjamin (517)  703-7518

The Chronicle Newspaper LLC. Copyright ©2017. All Rights Reserved

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Featured Posts

Baked BBQ Baby Back Ribs

August 20, 2018

  • 1/2 cup ancho chile powder

  • 1/4 cup white sugar

  • 1/4 cup brown sugar

  • 1/4 cup salt

  • 2 tablespoons freshly ground black pepper

  • 1 tablespoon ground cumin

  • 1 teaspoon dry mustard

  • 1 teaspoon ground cayenne pepper

  • 1/2 teaspoon ground dried chipotle pepper

  • 1 rack baby back pork ribs

  • 1 cup barbeque sauce

Directions

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

  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.

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

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

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

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

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

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

  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.

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

 

 

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