Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF. 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. It's all about the dry rub for these Tennessee style Pork Spare Ribs.
Ribs simply don't get any better than this!
You'll need a fork and knife to eat these, as they will FALL OFF THE BONE.. .tastier than you can imagine.
Cover the baking dishes with aluminum foil and place in the oven.
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 achieve it.
Ingredients of Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF
- You need of For the dry rub.
- It's 200 g of soft brown sugar.
- It's 25 g of smoked paprika.
- You need 20 g of granulated garlic.
- Prepare 15 g of low-sodium salt.
- It's 10 g of onion powder.
- It's 10 g of cumin.
- It's 10 g of mustard powder.
- It's 5 g of black pepper.
- You need of optional extras to taste, cayenne or chipotle pepper.
- It's of wet marinade.
- Prepare 5 tbsp of Dijon or other mild mustard - not hot mustard such as yellow.
- Prepare 1 tbsp of liquid smoke (optional but great).
- It's 12 of pork spare ribs (5 lbs worth).
- Prepare of my favourite BBQ sauce.
- Prepare 160 ml of tomato ketchup.
- You need 80 ml of apple cider vinegar.
- Prepare 120 g of soft brown sugar.
- You need 2 tsp of Worcestershire sauce - see my gluten-free recipe.
- Prepare 1 tbsp of extra virgin olive oil.
- It's 2 tsp of mustard powder.
- Prepare 1/2 tsp of granulated garlic.
- Prepare 1/4 tsp of onion powder.
Texas Style Dry BBQ Rub - Dad With A Pan. This dry rub is the perfect combination of spices that will take your grilling to the next level! Dry Rub - DIY homemade dry rub recipe for chicken, ribs, steak, beef and pork. These Dry Rub Oven Baked Ribs are perfect for those times when you want tender flavor packed ribs but aren't able to grill or smoke them.
Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF instructions
- 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!.
They are prefect for those stormy summer days when outside cooking is not an option. We are really experiencing a wet. 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. A wide variety of russian chickpeas options are available to you, such as drying process, cultivation type, and style. Want to know what to do with chickpeas?
