We love spare ribs over here. Baby back ribs are more an overseas thing, we like the meatier, larger ribs. This is my favourite m…more
Ingredients
6 servings
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For the dry rub
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200 g soft brown sugar
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25 g smoked paprika
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20 g granulated garlic
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15 g low-sodium salt
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10 g onion powder
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10 g cumin
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10 g mustard powder
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5 g black pepper
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optional extras to taste, cayenne or chipotle pepper
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wet marinade
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5 tbsp Dijon or other mild mustard – not hot mustard such as yellow
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1 tbsp liquid smoke (optional but great)
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12 pork spare ribs (5 lbs worth)
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my favourite BBQ sauce
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160 ml tomato ketchup
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80 ml apple cider vinegar
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120 g soft brown sugar
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2 tsp Worcestershire sauce – see my gluten-free recipe
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1 tbsp extra virgin olive oil
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2 tsp mustard powder
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1/2 tsp granulated garlic
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1/4 tsp onion powder
Steps
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Line a roasting / baking tray with foil and put the wire rack of unwrapped ribs on top
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Preheat the grill / broiler to medium heat and the oven itself to gas 3 / 150C / 300F