Espresso Ancho Dry Rub Ribs

• 2.5 -3 pounds baby back ribs
• 2 tablespoons espresso powder
• 2 tablespoons ancho chili powder
• 2 tablespoons hot smoky paprika
• 1 1/2 tablespoons garlic powder
• 1 1/2 tablespoons cumin
• 1 tablespoon dried oregano
• 3 tablespoons kosher salt
• 1 tablespoon black pepper

1. Preheat oven to 250 degrees. Mix together all the spices. You'll have about double what you need. Take the meat out of the fridge about 20 minutes before you cook them to let them come closer to room temp.
2. 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.
3. 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.
4. 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.
5. Last step, toss them on the grill or grill pan over medium high heat. Get a good char on the outside of those delicious ribs. It will only take about 5 minutes. I serve these ribs without any BBQ sauce, but a good mustard sauce would be a-okay on these babies.

baby back ribs, espresso powder, ancho chili powder, hot smoky paprika, garlic, cumin, oregano, kosher salt, black pepper

Taken from food52.com/recipes/34670-espresso-ancho-dry-rub-ribs (may not work)