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.
Minestrone Soup
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This recipe is adapted from Living Without Summer 2005 issue.
It's one of our favorites and gets rave reviews from all who've tried - gluten-free or otherwise.
We save it for the fall/winter when it's cold and yucky on the outside and warm and yummy on the inside.
Ingredients
1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 large onion - diced
2 medium carrots - sliced
2 stalks celery - sliced
1 medium potato - diced
1 15oz can diced tomatoes
1 small zuchinni
1 tspn oregano
2 tspn salt
4 cups GF chicken broth (we used Swansen Natural Goodness)
1 cup fresh or frozen corn
1 cup fresh or frozen green bean (1 1/2" pieces)
1 15oz can kidney beans - drained & rinsed
1/2 cup chopped fresh basil (optional) or 2 cubes of frozen homemade basil pesto (See Al Notes)
Parmesan cheese (optional)
Add olive oil, butter & garlic to a large soup pot over medium heat. Saute until onion is transparent and soft.
Add celery, carrots, potato. Saute for another 5 minutes.
Add tomatoes, oregano, salt and chicken broth.
Bring soup up to a simmer. Cover and cook for 15-30 minutes. Veggies should be tender.
Add the corn, green beans, kidney beans, zuchinni and simmer for another 15-30 minutes.
Stir in fresh basil or add frozen pesto cubes and allow to melt.
Serve hot and don't eat too much. You could also top with fresh grated Parmesan cheese.
Al Notes
Since we made a double batch, we use both kidney beans and black beans.
In the summer I will make fresh basil pesto. This is usually a Saturday project for me. We have a little farmers market downtown and I'll get several bunches. I'll whiz up a batch and pour it in ice cube trays and freeze it. After about a month of pesto making, we'll have several freezer bags full of pesto cubes we can use for a whole bunch of things...like this soup!