Post by Loupy on Jun 17, 2012 1:00:36 GMT -7
Gluten-Free Plum Barbecued Baby Back Ribs
By: Chef Rob Landolphi
www.livingwithout.com/
Rob Landolphi is a chef and an expert on cooking gluten free.
These juicy, melt-in-your-mouth ribs are perfect for Father's Day dinner. The key to success is to cook them slowly at low temperature, allowing the dry rub to tenderize the meat. After coating the ribs with rub, refrigerate them overnight to let the flavors settle in. Then roast the ribs in a 200-degree oven for four hours and finish them on the grill, brushed with the plum sauce.
SERVES 6 TO 8
Ingredients:
Ribs
3 tablespoons allspice
3 tablespoons brown sugar
3 tablespoons garlic powder
1 tablespoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon thyme
1 teaspoon dry mustard
6 pounds pork ribs
Instructions:
1. Prepare dry rub by combining all ingredients, except the ribs, in a medium bowl.
Stir until thoroughly blended.
2. Using hands, massage dry rub on both sides of the ribs until they’re evenly coated.
Cover with plastic wrap and refrigerate overnight.
3. Place ribs on a sheet pan and bake in 200-degree oven for 4 hours. Remove ribs from oven and cool slightly.
4. Heat grill to medium or medium-high.
5. Brush ribs with Plum Sauce and place them on preheated grill.
Turn ribs every 10 minutes while brushing with additional
Plum Sauce.
Cook for 30 minutes.
Plum Sauce
½ cup plum jam
½ cup distilled white vinegar
½ cup ketchup
¼ cup honey
2 tablespoons minced garlic
4 tablespoons lime juice
1 tablespoon minced sweet onion
½ cup plum wine
1. Combine all ingredients, except plum wine, in a saucepan over medium heat until sauce boils.
2. Add plum wine and simmer 5 minutes.
Remove from heat and let cool to room temperature.
Nutritional Information
Each serving with 1 tablespoon Plum Sauce contains
527 calories
17g total fat
6g saturated fat
190mg cholesterol
825mg sodium
15g carbohydrate
1g fiber
75g protein
Copyright © 2012 Living Without, Inc. All rights reserved worldwide.
By: Chef Rob Landolphi
www.livingwithout.com/
Rob Landolphi is a chef and an expert on cooking gluten free.
These juicy, melt-in-your-mouth ribs are perfect for Father's Day dinner. The key to success is to cook them slowly at low temperature, allowing the dry rub to tenderize the meat. After coating the ribs with rub, refrigerate them overnight to let the flavors settle in. Then roast the ribs in a 200-degree oven for four hours and finish them on the grill, brushed with the plum sauce.
SERVES 6 TO 8
Ingredients:
Ribs
3 tablespoons allspice
3 tablespoons brown sugar
3 tablespoons garlic powder
1 tablespoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon thyme
1 teaspoon dry mustard
6 pounds pork ribs
Instructions:
1. Prepare dry rub by combining all ingredients, except the ribs, in a medium bowl.
Stir until thoroughly blended.
2. Using hands, massage dry rub on both sides of the ribs until they’re evenly coated.
Cover with plastic wrap and refrigerate overnight.
3. Place ribs on a sheet pan and bake in 200-degree oven for 4 hours. Remove ribs from oven and cool slightly.
4. Heat grill to medium or medium-high.
5. Brush ribs with Plum Sauce and place them on preheated grill.
Turn ribs every 10 minutes while brushing with additional
Plum Sauce.
Cook for 30 minutes.
Plum Sauce
½ cup plum jam
½ cup distilled white vinegar
½ cup ketchup
¼ cup honey
2 tablespoons minced garlic
4 tablespoons lime juice
1 tablespoon minced sweet onion
½ cup plum wine
1. Combine all ingredients, except plum wine, in a saucepan over medium heat until sauce boils.
2. Add plum wine and simmer 5 minutes.
Remove from heat and let cool to room temperature.
Nutritional Information
Each serving with 1 tablespoon Plum Sauce contains
527 calories
17g total fat
6g saturated fat
190mg cholesterol
825mg sodium
15g carbohydrate
1g fiber
75g protein
Copyright © 2012 Living Without, Inc. All rights reserved worldwide.
