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

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Now when it comes to the main food items that you should have for dinner, you might want to be certain that you’re eating lots of fish, particularly salmon, and lean protein. You will recognize that salmon can also be abundant with Omega-3 and various other nutrients. Protein is important for your diet, however you don’t have to eat a large amount, as a 3 ounces is all you actually need. In order to minimize your fat intake you should cut off any visible fat before you cook the meats.

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We hope you got insight from reading it, now let’s go back to vickys baked spare ribs - dry rub style, gf df ef sf nf recipe. To cook vickys baked spare ribs - dry rub style, gf df ef sf nf you only need 23 ingredients and 10 steps. Here is how you achieve that.

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

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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