Spare ribs with barbecue sauce
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While perusing the meat cases at
Brandon Meats, I saw a nice
rack of ribs. I had never cooked ribs, but they
looked too good to pass up.
Since Google and I are on a first name basis, I
decided to see what he could dig up for me. I finally
decided upon this recipe at AllRecipes.com.
Since it was basically gluten-free from the
get-go, there was little converting. Be aware -
many Worcestershire sauces are not gluten-free, as
well as soy sauces.
Not all of our recipes are "Company Food", but we
have deemed this worthy of that title. Company Food
is food that we'd serve to guests or at family
functions.
Not being one that strictly follows recipes, I
decided to modify the one I found and created what
you see below.
Meat Ingredients:
A rack of 12 (or more!) spareribs
Sauce Ingredients:
1 cup of brown sugar
1 to 1 1/2 cups of ketchup
1 teaspoon tomato paste
1/2 cup GF soy sauce (La Choy)
1/2 cup Worcestershire sauce (Lea & Perrins is GF
in the USA)
1/4 cup of rum (optional)
4 cloves of crushed garlic
2 1/2 teaspoons dry mustard
1 teaspoon Penzey's Chili 3000 mix
Misc. Ingredients:
1 Bottle GF Beer - Use when oven roasting the ribs
Directions:
Preheat oven to 350.
In a large bowl, mix all sauce ingredients together.
Pull out about 1/4 cup of sauce for coating the raw
ribs. This prevents contaminating the entire batch of
sauce with raw meat.
Cut ribs into manageable pieces (I had 2 slabs of 6
ribs).
Liberally coat raw ribs with the sauce.
Place ribs in a container and store in fridge 1 - 2
hrs or overnight if you have time.
Remove ribs from fridge & wrap in tinfoil -
double layers if you like.
Pour bottle of beer in large roasting pan.
Insert a small oven safe rack in the pan. I used 3
"snakes" of tinfoil since I had no rack. This keeps
the meat out of the beer.
Place ribs in the pan.
Bake for 1 1/2 hours.
Remove & unwrap ribs.
Apply another coat of sauce and loosely wrap.
Preheat Grill to 350 - 400. I used a gas grill.
Apply vegetable oil to paper towel and wipe on grill
grate.
Place ribs on grill grate. Meat side up.
Use in-direct heat when grilling the ribs. Burnt ribs
are not good eats!
Every 10 minutes - add another layer of sauce.
Total grill time about 30 - 40 minutes.
Enjoy!
Al Notes:
This entire cooking process does take about 3 hrs
like the original recipe states. It depends on how
long you leave the ribs marinade after the roasting.
I left mine sit about 30 - 45 minutes before
grilling. Your patience will be rewarded!
Note: I doubled the amount of sauce, however I didn't
double all the ingredients. I didn't have chile sauce
so I replaced it with ketchup & chili seasoning
mix.
Adjust the ingredients of the original sauce to your
liking. I didn't want my sauce to be too sweet, so I
didn't double the brown sugar.
I didn't have Chile sauce so I sub'ed with ketchup
& chili seasoning. I also increased the dry
mustard.
I did not double the rum, I wasn't sure how it was
going to taste. We happened to have some White rum we
brought back from our last trip to Jamaica. You could
taste the rum, but not over powering.
Taste it as you go - adjust accordingly - and make
notes!
There's a good bit of sauce leftover. We plan to use
it on chicken next!
Next time, I'd cut back the chili seasoning a bit.
The sauce applied to the ribs was perfect after
cooking. The unheated sauce has a bit of a bite to
it. This is good if you like a little extra bite. Peg
does not, I do.
Options:
Next time, I think I'll put the meat directly in the
GF beer, I opted not to this time since it was the
first time making this. I added the beer so the meat
wouldn't dry out.
Chicken & Wild Rice Blend with Sauteed Veggies
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The Wild Rice Blend is from
Lundberg and has become one of my recent
favorite meals. It simple to do, but it takes time
for the rice to cook. However it gives you time to
do the veggies.
The recipe for this on the bag.
Ingredients
1/2 cup of chopped celery
1 cup of sliced mushrooms
1 small onion
1/4 cup red bell pepper
1/4 cup carrot
1 (or more) cloves of garlic
2 tbs butter or EVOO (I used EVOO).
3 tbs of GF teriyaki (I sub'ed GF soy sauce since no
teriyaki)
1 cup of Wild Blend
2 cups of water or GF chicken broth (Kitchen Basics,
Progresso, Campbell's)
1 tbs butter (optional - you could use EVOO too)
Salt & Pepper to taste. Just know how salty the
broth is before you season.
Directions
Combine rice, liquid & butter/EVOO in pot with
tight lid
Bring to boil. Stir once then cover.
Reduce to simmer and cook 50 minutes.
Remove from heat and let stand while covered for 10
minutes.
While rice is cooking prep the veggies. Use you
imagination - use colorful veggies!
In a pan, add butter/oil & garlic over medium
heat for 2 minutes.
Add onion, celery & carrots and stir. Sauté for
3-4 minutes
Add red bell pepper. Sauté for a couple more minutes.
Add mushrooms & stir.
Add GF teriyaki or soy.
Reduce heat and stir occasionally.
Remove from heat when veggies are tender.
Once the Wild Blend is done, fold in veggie mixture.
Cashew Chicken Stir-fry
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The recipe is from Taste of Home's Treasury of
Christmas Recipes.
This is our favorite stir-fry recipe. The sauce has a
perfect balance.
Ingredients
2 cups GF Chicken Broth (Campbell's Natural Goodness,
Kitchen Basics)
1 pound boneless, skinless chicken breasts - cut into
bite sized pieces
2 cloves of garlic, minced
1/2 cup sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup Snow or Snap peas
1/4 cup GF corn starch (Argo)
3 tablespoons GF soy sauce (La Choy)
1/2 teaspoon ground ginger
1 1/2 cups of cashews
Cooked rice (optional)
Directions
In skillet or wok, add 3 tablespoons of broth and
heat.
Add chicken, stir-fry over medium heat until pink is
gone (3 -5 minutes).
Remove chicken with slotted spoon and set aside.
Add garlic, carrots & celery to pan - stir-fry
for 3 minutes.
Add broccoli and peas - stir-fry for 4-5 minutes -
till crisp tender.
Combine corn starch, soy sauce, ginger &
remaining broth and mix.
Add chicken to pan.
Add liquid to pan.
Cook and stir for several minutes - sauce will
thicken.
Stir in cashews or add cashews when serving.
Beef Stew
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Ingredients:
2 pounds beef
3 - 4 Tb Sweet Rice Flour
2 Tb chopped fresh parsley
1/4 tsp thyme
salt & pepper to taste
1 1/2 cups cubed onions
1 1/2 cups of cubed celery
3 cups cubed and peeled potatoes
3 cups sliced carrots
28 ounces beef GF broth [Kitchen Basics, Imagine,
etc]
or (Herb-Ox w/ 28 oz of water could be used instead
of beef broth)
Option - replace 6 oz of stock with 6 oz of red wine.
Directions:
Preheat oven to 325.
Trim fat from beef and cut into 1.5 inch cubes. We
get stew meat that's already cubed at our meat
market.
Put flour, salt & pepper into plastic bag. Drop
in a handful of meat, close bag and shake to coat.
Remove coated pieces and set aside. Repeat this until
all pieces are coated. You may need to add more flour
as you go. Just be mindful as to how many pieces you
have left and how much flour is in the bag - you
don't want to have a lot to throw out when done.
Discard excess flour.
Combine parsley, pepper & thyme and set aside.
Put half of beef on the bottom of a Dutch oven or a
big pan with a lid. Top with half the onions, half
the potatoes, half the carrots. Sprinkle with half
the parsley mixture. Repeat layering (starting again
with the beef and ending with parsley). Pour in broth
[or broth/wine mixture]. Cover and bake for 2 hours.
Al & Peg Notes:
This recipe as it's shown is fine, however, it could
use a bit of jazzing up. We are making this for
dinner tomorrow afternoon. We are planning on
replacing 6 oz of beef broth with red wine. 6 oz
equals a mini bottle of wine that you get in a 4
pack.
Edit 2/5/07 - We really like the addition of the red
wine. However, it turns the sauce [and the potatoes]
a slight shade of purple. It tastes good, but color
is not right.
We also added a several shakes of McCormick's Grill
Mates Hamburger Seasoning.
We did have to add a little extra salt after tasting
it.