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We hope you got benefit from reading it, now let’s go back to vickys slow baked ribs, gf df ef sf nf recipe. You can have vickys slow baked ribs, gf df ef sf nf using 4 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Slow Baked Ribs, GF DF EF SF NF:

1. Use 900 grams (2 racks) / 2 pounds) short ribs, membrane removed if preferred
2. Provide 250 ml favourite BBQ sauce, see the links below for mine
3. Take spray oil
4. Provide peeled garlic cloves, salt & pepper, favourite dry rub..

Steps to make Vickys Slow Baked Ribs, GF DF EF SF NF:

1. Prepare the ribs the day before cooking either by marinating in your favourite sauce or rubbing with your favourite spice blend and letting sit in the fridge overnight wrapped in clingfilm so the ribs absorb the flavours
2. I just like to rub a clove of garlic over mine, sprinkle over some salt & pepper and pat it in, then coat them in some of the sauce I'll be finishing them with before wrapping them
3. Take the ribs out of the fridge an hour before cooking to bring them to room temperature, unwrap them
4. Preheat the oven to gas 4 / 180 / 350°F and line a baking tray with foil, lightly sprayed with oil
5. Put the ribs on the baking tray and bake for 10 minutes, then flip over and bake another 10 minutes
6. Coat with some sauce and bake again for 10 minutes, then flip over and bake a further 10 minutes. Total bake time so far is 40 minutes. This gives them colour and bakes the top layer of sauce in
7. Now make sure the ribs are lying meaty side down and cover the tin with another large sheet of foil. The side that'll be towards the ribs needs also to be sprayed lightly with oil as before. Tuck the foil around the tin so no steam can escape
8. Turn the oven heat down to gas 1, 130C or 250°F - 275°F and bake at this lower temp for 90 minutes
9. Take off the top foil and carefully turn the racks over so the meaty side is facing upwards. Drain off any liquid from the bottom of the tin
10. Coat in the sauce of your choice and bake for a final 15 - 30 minutes or until fork tender. To test you can gently pull each end bone and see what the 'give' is like. Just for info, in this picture the top rib rack is coated in my tomato based BBQ sauce, the bottom is coated in my teriyaki/pineapple BBQ sauce
11. Let stand for 20 minutes then slice and serve with extra sauce
12. Here are some of my other BBQ recipes, the sauce recipe I used on the kids portion of ribs is included in these recipes. If you can't tolerate tomato, I included a link to my tomato free ketchup that can be used successfully to make this BBQ sauce. I also love sweet & sour and so I've linked that sauce recipe too - - https://cookpad.com/us/recipes/341685-vickys-no-ketchup-sticky-teriyaki-bbq-sauce-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/346344-vickys-sweet-sour-sauce - https://cookpad.com/us/recipes/332955-vickys-tomato-free-tomato-pasta-sauce-ketchup-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/343259-vickys-slow-cooker-bbq-pulled-pork - https://cookpad.com/us/recipes/344040-vickys-bbq-chicken-drumsticks

Bake as the recipe states remembering to indent the cookies with the cake pop stick beforehand. Colour the icing and roll out then using the same cutter. Great recipe for Vickys Easter Hot Cross Scones, GF DF EF SF NF. I had just enough flour left to make these treats for the kids to make up for the lockdown stopping us going to the traditional National Trust Easter Egg Hunt that we've done every Easter Weekend since they were little. Baking low and slow is the secret to these fall-off-the-bone oven baked ribs.

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