Vickys Baked Spare Ribs – Dry Rub Style, GF DF EF SF NF. Halfway through cooking, cover the ribs with foil Great recipe for Vickys Slow Baked Ribs, GF DF EF SF NF. This is more method than recipe but I've left recipe links below for my dry rubs and sauces. Ribs were a firm favourite when my sister & I were kids, who doesn't love food you can eat with your hands?!

Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF Ribs were a firm favourite when my sister & I were kids, who doesn't love food you can eat with your hands?! My mum always made a gorgeous,. We love spare ribs over here. You can cook Vickys Baked Spare Ribs – Dry Rub Style, GF DF EF SF NF using 23 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vickys Baked Spare Ribs – Dry Rub Style, GF DF EF SF NF

  1. It’s of For the dry rub.
  2. Prepare 200 g of soft brown sugar.
  3. You need 25 g of smoked paprika.
  4. It’s 20 g of granulated garlic.
  5. Prepare 15 g of low-sodium salt.
  6. You need 10 g of onion powder.
  7. It’s 10 g of cumin.
  8. It’s 10 g of mustard powder.
  9. It’s 5 g of black pepper.
  10. You need of optional extras to taste, cayenne or chipotle pepper.
  11. Prepare of wet marinade.
  12. It’s 5 tbsp of Dijon or other mild mustard – not hot mustard such as yellow.
  13. Prepare 1 tbsp of liquid smoke (optional but great).
  14. You need 12 of pork spare ribs (5 lbs worth).
  15. It’s of my favourite BBQ sauce.
  16. You need 160 ml of tomato ketchup.
  17. It’s 80 ml of apple cider vinegar.
  18. You need 120 g of soft brown sugar.
  19. It’s 2 tsp of Worcestershire sauce – see my gluten-free recipe.
  20. Prepare 1 tbsp of extra virgin olive oil.
  21. It’s 2 tsp of mustard powder.
  22. Prepare 1/2 tsp of granulated garlic.
  23. You need 1/4 tsp of onion powder.

Baby back ribs are more an overseas thing, we like the meatier, larger ribs. Baby back ribs are more an overseas thing, we like the meatier, larger ribs. We've given these pork spare ribs a generous dry rub with cumin, paprika, coriander and oregano, before brushing with a moreish chipotle glaze and cooking over coals. This meaty oven baked dry rubbed pork baby back ribs recipe is tender, easy to make, and full of flavor & spices.

Vickys Baked Spare Ribs – Dry Rub Style, GF DF EF SF NF instructions

  1. Mix the mustard and the liquid smoke together and rub all over each side of your ribs. This will help keep your dry rub on.
  2. Sprinkle the dry rub over the ribs and pat down to make sure it sticks well to the ribs. Turn and coat every side using all of the dry rub.
  3. Unroll some cling film and lay on your work surface keeping it on the roll. Put a wire rack on top that fits over a roasting tin and put the ribs on top, meatiest side up. I needed 2 racks as I had 12 spare ribs.
  4. Roll the rest of the cling film over the top and seal the ribs in. Put in the fridge to absorb the flavours for 1 – 2 hours. Any longer and the salt will start to draw too much moisture out of the meat.
  5. Line a roasting / baking tray with foil and put the wire rack of unwrapped ribs on top.
  6. Preheat the grill / broiler to medium heat and the oven itself to gas 3 / 150C / 300F.
  7. Grill / broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are browning on top.
  8. Move the ribs to the middle of the oven. Roast for 2 – 2.5 hours for spare ribs (1.5 – 2 hours for baby back ribs). Halfway through cooking, cover the ribs with foil.
  9. About 30 minutes before the end of cooking, mix the BBQ sauce ingredients together well and brush the ribs with the sauce, re-cover with foil, and finish cooking.
  10. The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes then serve with more sauce if desired to ensure the kids make as big a mess of themselves as they can lol!.

You can also use this recipe for St. Baby back ribs take a long time to cook but are incredibly easy to make and always a crowd pleaser. Tips about Best Dry Rubbed Ribs of Your Life: Low and slow is the secret to met so tender it falls off the bone. You can use it but NOT necessary. A foolproof, simple recipe for the most succulent and delicious ribs you've ever tasted.

source: cookpad.com