Espresso Ancho Dry Rub Ribs

Time for a new ribs recipe. Same technique as the old one, just a new dry rub. If you're any kind of a ribs fan, you will love this one. Just pop it in the oven and pull it out 5 hours later. They come out smoky and delicious with a great crust. I bought our ribs at Trader Joes and they were so meaty without tons of fat. I'd recommend giving them a try unless you have a awesome butcher you use.

Espresso Ancho Dry Rub Ribs
makes 4 servings

2 1/2 - 3 lbs baby back ribs
2 tbsp espresso powder
2 tbsp ancho chili powder
1 1/2 tbsp garlic powder
1 1/2 tbsp cumin
1 tbsp dried oregano
2 tbsp hot smoky paprika
3 tbsp kosher salt
1 tbsp black pepper

Preheat oven to 250 degrees.

Mix together all the spices. You'll have about double what you need. 

Pat the ribs dry and spread the dry rub all over. Be generous. Cut the ribs so that there are 3 - 4 bones per piece. I ended up with 4 pieces.

Add water to a deep baking pan, about 1/2 inch high. Place a wire or slotted rack on top of the pan and put ribs on top. Cover the ribs in foil and pop in oven for 4 1/2 hours. Add a cup of water to the bottom of the pan if it ever looks like its getting low. 

With 30 minutes remaining, remove the foil and finish the ribs uncovered.This will allow the crust on the ribs to really dry up and get crusty as if they were in a smoker