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1
Preheat the oven to 275 degrees F.
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2
Begin by trimming the ribs of any excess fat or sinew.
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3
Remove the thin membrane from the back side of the ribs and discard.
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4
Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
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5
Set a few large sheets of foil out (one set for each slab).
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6
Place 1 rack on each sheet and divide the dry rub between each slab.
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7
Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack.
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8
At this stage make sure the racks are meat-side down.
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9
Place each pouch on a roasting tray and bake in the oven for 2 hours.
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10
After 2 hours, open up the foil and peel back so the ribs are exposed.
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11
Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil.
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12
When done, the ribs will be tender and the meat will have shrunk back from the bones.
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13
Finish under the broiler to add more color, 1 to 2 minutes.
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14
Serve the ribs with Tequila BBQ Sauce.
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15
Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate.
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16
In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses.
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17
Stir well and bring to a gentle simmer.
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18
Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes.
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19
Process with a blender until smooth and serve with the ribs as a dipping sauce.
