2 slabs of baby back ribs
Dry Rub:
1/2 cup brown sugar
3 Tbls kosher salt
1/4 tsp cayenne
1/2 tsp ground chipotle
2 tsp ginger
1 tsp cumin
1 tsp garlic powder
1 tsp paprika (preferably sweet Hungarian, does good color things and tastes good)
1/2 tsp ground pepper
1 tsp ancho chili powder
1 tsp of Penzey's jerk pork rub
shake shake shake and rub onto the thawed, rinsed, and patted dry ribs. Let sit in the fridge for an hour. Pour on one can of food processed no salt tomatoes. Cover tightly. Bake at 300 for at least an hour and a half. Stir the sauce at the bottom, baste the racks and then serve. It's possible to broil them for a bit after basting them or even throwing them on a grill, but we just ate them as is, and they were yummy.
