By far, my favorite way to prepare baby-back pork ribs is smoked low-and-slow on the grill.
But tasty, tender ribs also can be made in the kitchen oven-and you don't have to compete with the weather.
Oven-baked ribs may not have the same woodsy, smoky flavor and aroma, but they're still mouth-watering delicious, especially after spending time in a fragrant spice mixture and bathing in a slightly spicy, slightly sweet sauce with scrumptious homemade taste.
Serves 2-3 Ingredients For the Ribs

• 1 tsp each: chile powder, garlic powder, ground cumin, and dried oregano
• 1/2 tsp each: cayenne powder, paprika, and dried chile flakes
• sea salt
• 1 rack of baby-back pork ribs (about 2-1/2 lbs), halved, membrane removed

For the Sauce

• 1 tbsp olive oil
• 3 chipotle chiles in adobo sauce, chopped
• 2 garlic cloves, finely chopped
• 1 jalapeno chile, finely chopped
• 1/2 small onion, finely chopped
• 1/2 cup ketchup
• 1/4 cup maple syrup
• 2 tbsp adobo sauce
• 2 tbsp cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• sea salt

Preparation For the Ribs

1. Combine the chile powder through oregano and cayenne powder through chile flakes in a small bowl and season with salt.
   Rub the mixture all over the ribs and place in a heavy, sealable bag.
   Refrigerate at least 8 hours (or overnight).
   
2. Preheat the oven to 200° F.
   
3. Line a shallow baking pan with parchment paper and lay the rack halves on it meat-side up.
   Cover tightly with aluminum foil, and bake 3 hours.
   
4. Remove the foil and brush the ribs generously with barbecue sauce (recipe follows).
   Bake uncovered another 20 minutes, basting with sauce 2-3 times.
   
5. Remove the racks to a cutting board and let rest 5 minutes.
   

Cut each into single ribs and stack on a plate.
Serve right away.
For the Sauce

1. Heat a small saucepan over medium heat and add the oil.
   Add the chipotle, garlic, jalapeno, and onion and cook until the vegetables soften, about 4 minutes.
   
2. Add the ketchup and next 5 ingredients (through mustard).
   Season with salt and bring to a light simmer.
   Reduce the heat to low and cook slowly 10 minutes.
   Remove from the heat and let cool to room temperature.
   
3. Place the sauce in a food processor and process until the vegetables are pureed.
   Scrape into a bowl and set aside until ready to use.
   (Or make the sauce a day ahead, cover, and refrigerate.
   )