Recipe: Delicious Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

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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 that.

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

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

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