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Recipe: Tasty Vickys Baked Spare Ribs – Dry Rub Style, GF DF EF SF NF

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?!

Today, I will show you a way to make a distinctive dish, vickys baked spare ribs – dry rub style, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit unique. 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 cook it.

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

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

This is gonna smell and look delicious. We love spare ribs over here. Baby back ribs are more an overseas thing, we like the meatier, larger ribs. This is my favourite method of cooking spare ribs Vickys Slow Baked Ribs, GF DF EF SF NF.

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!.

Great recipe for Vickys Slow Cooker BBQ Pulled Pork, GF DF EF SF NF. I like to do a pulled pork a few times a year but especially around Christmas time. Turkey sandwiches can get a bit too much if there are lots of leftovers so pulled pork inbetween shakes things up a bit. Here is how you cook that. Ingredients of Vickys Easter Nest Cake with Mini Egg.

source: cookpad.com

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