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

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We hope you got benefit from reading it, now let’s go back to vickys baked spare ribs – dry rub style, gf df ef sf nf recipe. You can have vickys baked spare ribs – dry rub style, gf df ef sf nf using 23 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Vickys Baked Spare Ribs – Dry Rub Style, GF DF EF SF NF:

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

Instructions to make Vickys Baked Spare Ribs – Dry Rub Style, GF DF EF SF NF:

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!.

Run under cold water, pat dry, then peel off the "silverskin." This is the shiny, white piece of membrane that sits on top of the bones and makes things tough and chewy once cooked. Chef John's indoor baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and As indicated – use your favorite dry rub and your favorite BBQ sauce but use this low and slow method. If your ribs are dry, you likely cooked them too hot and fast. Luckily, there are a few things you can do to fix dry and chewy ribs. Meghan is the Food Editor for Kitchn's Skills content.

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