Filipinos call egg rolls lumpias. Various mouthwatering vegetables and spices are put inside the lumpia.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
- Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
- With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
- Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
- Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
- Dotdash Meredith Food Studios
- You will not need all of the dry rub for one rack of ribs. Use what you need to coat the rack, and store the rest in an airtight container for future use.
- Nutrition data for this recipe includes the full amount of dry rub. The actual amount of rub consumed will vary.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 782 mg |
| Sugars | 42 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is the BEST! Easy and delicious! Tender and fingerlicking good!
I’ve made this recipe twice, and its soooo good and easy! I halved the amount of salt and cayenne, added 2 tsp. of garlic powder, and did remove the membrane. Next time I’ll half the spice ingredients because I had alot of it left over. Also I only coated the ribs once w/ sauce and cooked at 350 for 15 mins. They were absolutely delish! Paired them with cornbread, black eyed peas, and creamed spinach.
Exactly as directed awesome every one loved them they were so tender
Amazing flavour and so, so tender!!
Even with a small rack of ribs, the temperature and cooking time were not sufficient to make them tender.
Yes, my husband is a rib connoisseur and he loved these. I did also remove all the membrane. I also used just plain chili powder as that is what I had. I cut the salt to less than half the recipe called for and used seasoning salt. I added a 2 teaspoons of dry mustard and 1 teaspoon of onion powder. Since I used light brown sugar I added a couple of teaspoons of paprika for deeper color and am considering smoked paprika next time. Sweet Baby Rays BBQ sauce is terrific on them. Thank you so much! BTW make a double or triple batch and keep in a sealed container in your pantry for the next time, or maybe chicken?
I love these baby back ribs!!! Totally satisfied my bbq craving. Make sure to use a quality sauce and you will have a hit that you will return to over and over again.
Way too salty, followed directions, not edible.
These turned out great. Best ribs I’ve ever cooked.
First time I made these they where great. Second time I drained the day before letting them rest for 15 minutes and the ribs where dry so follow the directions and you will love it very simple
I have no outside BQQ smoker or grill. It turned out Awsome. I did pull the back membrain off and used a good quality BQQ sauce. My son loved it and took all the leftovers home with him. LOL
Absolutely delicious! These take a bit of work the first time you do it, but they are sooooo worth it!
Recipe is very salty. Cut the salt in half and cook them for 3 hours instead of 2.
I just made these and omg they are fall off the bone delicious! I made two changes. I cut the amount of rub in half, and it was the perfect amount for one rack. I omitted the dried chipotle but it still had plenty of seasoning.
These are terrific!! It’s the best cooking method I’ve ever tried for ribs! My family loves them. I’ve made them several times now. I cook them a little longer before glazing, about 2 and a half hours. After glazing is complete, you can cut them into serving portions, place in a tightly covered dish or pan, place in a warm (200) oven up to 30 minutes until you’re ready to serve. Still tender and delicious. I also add a few drops of liquid smoke flavoring to the bbq sauce.
I made the rub per the instructions. It was enough for 2 racks and I still had some leftover. Overall, rub was way too salty. I would cut way back on both salt and ancho. Would make rub more balanced.
No changes. Perfect the way recommended.
This was my first try at making Baby Back ribs and they turned out exceptional! I used McCormicks rub seasoning which I had in he pantry. There were three racks, and they roasted at 250 for 2.5 hours. After draining the juices, and adding the bbq sauce, they spent another 2 hours in the oven at 350 being basted a few times. So tender!
Didn’t use the rub (just salt and pepper) but did everything else according to recipe. Fall off the bone tender and tasty! Very simple and VERY tasty!
This recipe was excellent. My ribs were tender and juicy!
AMAZING