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Before you jump to Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers and hippies? That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. This needs to happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not that tough. Mostly, all it takes is a little common sense.

We hope you got benefit 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 need 23 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF:

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

Instructions 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!

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