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.
