![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2026\/05\/AintYoAnchoChileBabyBackRibs750.jpg\")
<\/p>\n
Ain’t Yo Ancho Chile Baby Back Ribs<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 1\u20444 cup packed dark brown sugar<\/li>\n
- 1\u20444 cup smoked paprika<\/li>\n
- 1\u20444 cup kosher salt<\/li>\n
- 2 tablespoons garlic powder<\/li>\n
- 1 tablespoon freshly ground black pepper<\/li>\n
- 1 tablespoon onion powder<\/li>\n
- 2 (3-pound) slabs spare ribs, St. Louis\u2013cut, membranes removed<\/li>\n
- Spray bottle filled with apple cider vinegar<\/li>\n
- Ancho Chile BBQ Sauce (BELOW)<\/li>\n<\/ul>\n
In a bowl, mix up all that kickin\u2019 dry rub. We\u2019re talkin\u2019 brown sugar, paprika, salt, garlic powder, pepper, and onion powder. Get your fingers in there and break up any lumps\u2014gotta make sure those ribs are evenly coated! Now, season the ribs on both sides with this glorious rub. Don\u2019t be shy\u2014pile it on!<\/p>\n
Smoke show time: Crank up the heat to 225\u00b0F in your smoker. Place those seasoned ribs on the rack and close the lid. We\u2019re talkin\u2019 at least 4 1\/2 hours of smoky goodness here. But don\u2019t forget to spritz those ribs with some vinegar every hour or so. We gotta keep \u2019em moist!<\/p>\n
After 4 1\/2 hours, take the ribs out and brush them with our epic Ancho Chile BBQ Sauce. This sauce is gonna take your ribs to the next level!<\/p>\n
Cook for another hour, or until those ribs reach an internal temp of 200\u00b0F to 205\u00b0F.<\/p>\n
We\u2019re talkin\u2019 fall-off-the-bone tender perfection! Take them off the grill and let them rest for 20 minutes at room temperature. Now it\u2019s time to chow down! Get ready for compliments and requests for seconds, \u2019cause these ribs are the real deal.<\/p>\n
ANCHO CHILE BBQ SAUCE<\/p>\n
- \n
- 3 ancho chile peppers<\/li>\n
- 1\u20442 yellow onion, diced<\/li>\n
- 2 garlic cloves, crushed<\/li>\n
- 1 cup packed dark brown sugar<\/li>\n
- 1\u20442 cup tomato sauce<\/li>\n
- 1\u20442 cup apple cider vinegar<\/li>\n
- 3 tablespoons unsalted butter<\/li>\n
- 2 tablespoons honey<\/li>\n
- 1 tablespoon kosher salt<\/li>\n
- 2 teaspoons freshly ground black pepper<\/li>\n<\/ul>\n
First things first, we gotta wake up those ancho chiles. Bring 2 cups of water to a boil in a saucepan, then throw in those bad boys. Let them simmer for about 20 minutes, until they\u2019re nice and soft. We want them releasing all that smoky goodness! Then take them out and set that leftover liquid aside\u2014we\u2019ll need it later.<\/p>\n
Now, grab your blender and get ready to create some magic. Throw in those softened ancho chiles, along with the diced onion, garlic, and 1\u20442 cup of that leftover boiling liquid. Hit that pulse button until you have a smooth, beautiful sauce. Set it aside for now; we\u2019re almost there!<\/p>\n
In your trusty skillet, combine the brown sugar, tomato sauce, vinegar, butter, honey, salt, and black pepper. Let it simmer for 10 minutes, low and slow, letting all those flavors get to know each other real well.<\/p>\n
Once that sauce is lookin\u2019 all simmered and delicious, add that ancho chile mixture you whipped up in the blender. Stir it all together until it\u2019s nice and combined.<\/p>\n
Boom! You just made AC\u2019s Ancho Chile BBQ Sauce, the secret weapon of BBQ champions everywhere. Store in an airtight container in the fridge for up to 1 week.<\/p>\n
<\/div>\n