2 tablespoons (30 ml) brown sugar

2 tablespoons (30 ml) chili powder

1 tablespoon (15 ml) sifted cocoa powder

1 tablespoon (15 ml) salt

1/2 teaspoon (2.5 ml) ground black pepper

1/2 teaspoon (2.5 ml) garlic powder

1/2 teaspoon (2.5 ml) onion powder

5 lb (2.27 kg) baby back pork ribs

Line a baking sheet with aluminum foil.

In a bowl, combine all the rub ingredients. Set aside.

Set the ribs on the baking sheet and sprinkle generously with the rub, pressing it into the meat. Cover with aluminum foil and refrigerate for 2 to 3 hours.

With the rack in the middle position, preheat the oven to 150°C (300°F).

Transfer the covered baking sheet to the oven and roast until the meat pulls easily from the bone, about 2 1/2 hours.

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