These oven-baked baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious. If you’re in the mood for a little virtual trip into summer, give this technique a try. It works with literally any dry rub and barbecue sauce combo.

Did you know you can make restaurant-worthy baby back ribs in the comfort of your own kitchen? Well, you can! You just need a good recipe — and that’s where we come in. This top-rated recipe produces tender, juicy ribs that you’ll want to make again and again.

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