Easiest Way to Prepare Appetizing Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF

Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF. This banner text can have markup. web; books; video; audio; software; images; Toggle navigation Not your every day chops! Seasoned with garlic salt and paprika, these pork chops are broiled till just shy of done, then topped with a mixture of sauerkraut, onions, sour cream, and a bit more paprika, and broiled to a delicious finish.

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 achieve it.

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

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

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

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!.