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No.66 Peter's Dry Rub Pork Ribs (Revisited)
No.66 Peter's Dry Rub Pork Ribs (Revisited)

Before you jump to No.66 Peter's Dry Rub Pork Ribs (Revisited) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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If you want to see results, it is definitely not a necessity to drastically modify your eating habits. Even more crucial than wholly altering your diet is simply substituting healthy eating choices whenever possible. In time, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate previously.

Hence, it should be quite obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to no.66 peter's dry rub pork ribs (revisited) recipe. To cook no.66 peter's dry rub pork ribs (revisited) you only need 11 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make No.66 Peter's Dry Rub Pork Ribs (Revisited):
  1. Provide Ribs (about 400-500g each)
  2. You need Red Wine Vinegar or Cider Vinegar
  3. Provide Brown Sugar
  4. Get Liquid Smoke (optional)
  5. Take Smoked Paprika
  6. Take Cayenne
  7. Use Cracked Black Pepper
  8. Get Coriander
  9. You need Cumin
  10. Prepare Mustard Powder (optional)
  11. Provide Salt
Instructions to make No.66 Peter's Dry Rub Pork Ribs (Revisited):
    1. Prepare the spice rub by mixing together all the spices and salt.
    1. Prepare the vinegar solution by adding the vinegar and liquid smoke together. If you are using a BBQ you can omit the liquid smoke. With a brush, coat all the surfaces of the ribs with the vinegar solution.
    1. Dust with the spice rub. Don't rub it in.
    1. Take a roasting tin and a wire rack. Place the wire rack over the tin to replicate a bbq grill. Place the ribs on the rack and cover in tin foil.
    1. Cook in the oven for 45 minutes at 140 degrees Celsius. Remove from the oven and brush another coat of vinegar mixture over the ribs. Cover the ribs again and cook for a further 45 minutes.
    1. Add the brown sugar to the remaining vinegar, adding extra vinegar if you have only little vinegar left. Once the ribs have an hour and half in the oven remove and coat with the sugar vinegar solution.
    1. Leave uncovered and return to the oven. Increase the temperature to 180 degrees Celsius for 30 min. Then remove from the oven and serve.

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