Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys baked spare ribs - dry rub style, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. 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 can achieve that.

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

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

Steps 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!

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