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. Chef John's indoor baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender Place ribs meat-side down on aluminum foil.

Easy Baked Homemade Chicken Nuggets--GF & Egg free options Tender ribs are smoked on your Traeger grill with a homemade rub and sauce! 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. 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

It's of For the dry rub.
It's 200 g of soft brown sugar.
You need 25 g of smoked paprika.
It's 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.
Prepare 10 g of mustard powder.
It's 5 g of black pepper.
It's 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).
Prepare 12 of pork spare ribs (5 lbs worth).
It's of my favourite BBQ sauce.
You need 160 ml of tomato ketchup.
Prepare 80 ml of apple cider vinegar.
You need 120 g of soft brown sugar.
Prepare 2 tsp of Worcestershire sauce - see my gluten-free recipe.
You need 1 tbsp of extra virgin olive oil.
It's 2 tsp of mustard powder.
Prepare 1/2 tsp of granulated garlic.
It's 1/4 tsp of onion powder.

They are prefect for those stormy summer days when outside cooking is not an option. We are really experiencing a wet. 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).

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!.

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. To use, apply rub evenly over ribs. The general rule is what sticks is the perfect amount. Cook as directed in your recipe. Make the spice rub: Combine the paprika, mustard, brown sugar, garlic powder, and salt in a small bowl.