Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys baked spare ribs - dry rub style, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look fantastic.
Today we show you how we make our Dry Rub BBQ Country style ribs Easy recipe with NO BBQ sauce needed. You can use it but NOT necessary. You will rub your spare ribs, put the spares on the smoker and allow them to smoke for several hours.
To get started with this particular recipe, we have to first prepare a few ingredients. 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 can achieve that.
The ingredients needed to make Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF:
- Get For the dry rub
- Take 200 g soft brown sugar
- Prepare 25 g smoked paprika
- Make ready 20 g granulated garlic
- Prepare 15 g low-sodium salt
- Take 10 g onion powder
- Get 10 g cumin
- Get 10 g mustard powder
- Make ready 5 g black pepper
- Make ready optional extras to taste, cayenne or chipotle pepper
- Get wet marinade
- Make ready 5 tbsp Dijon or other mild mustard - not hot mustard such as yellow
- Prepare 1 tbsp liquid smoke (optional but great)
- Get 12 pork spare ribs (5 lbs worth)
- Get my favourite BBQ sauce
- Prepare 160 ml tomato ketchup
- Make ready 80 ml apple cider vinegar
- Take 120 g soft brown sugar
- Prepare 2 tsp Worcestershire sauce - see my gluten-free recipe
- Make ready 1 tbsp extra virgin olive oil
- Prepare 2 tsp mustard powder
- Prepare 1/2 tsp granulated garlic
- Prepare 1/4 tsp onion powder
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder. No sauce needed when you use Central BBQ's dry rub on ribs (or other meat). Baking ribs in the oven is seriously easy. A rub, either wet or dry, is meant to be used on meats that will be slowly cooked or barbecued, either indirectly on a grill or in an oven.
Instructions to make Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF:
- 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
- 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
- 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
- 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
- Line a roasting / baking tray with foil and put the wire rack of unwrapped ribs on top
- Preheat the grill / broiler to medium heat and the oven itself to gas 3 / 150C / 300F
- Grill / broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are browning on top
- 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
- 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
- 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!
To use, apply rub evenly over ribs. The general rule is what sticks is the perfect amount. Cook as directed in your recipe. This dry rub for chicken has no additives and is savory with a hint of sweet. We're already planning to try it on slow-roasted pork ribs this weekend, so no need to limit yourself to just poultry for this rub either.
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