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Sunday, 23 June 2013 19:54

Succulent Spare Ribs

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I like this recipe because I can precook the ribs in the oven at my leisure, freeze them, and pull them out of the freezer in time to thaw when needed. Then they need only go on the grill for sufficient time to reheat them, about ten minutes. Baking them in a covered pan with chicken broth and a little soy sauce makes them succulent. It works well with gluten free sauce. This recipe has always been a favorite of guests at a cookout. The flavor reminds me of ribs in Chinese restaurant.

  • Ingredients: For precooking;
    4 racks of baby back ribs
    1 1/3 cups chicken broth
    2 tablespoons gluten free soy sauce

          For grilling:
    1 cup gluten free barbeque sauce (approx)
    1/4 cup gluten free soy sauce (approx. to taste)
  • Instructions: For precooking;
    Heat oven to 425 degrees F.  Position one rack in the oven 1/3 from the top and another 1/3 from the bottom of the oven

    Remove membrane from bones of ribs.  Place Ribs on 2 large oven broiling pans (the kind that come with ovens) or other similar pans. Pour mixture of 2/3 cup chicken broth and 1 tbsp soy sauce over the ribs on each sheet.  Cover each sheet tightly with foil.

    Bake ribs until tender, about 45 minutes.   Reverse the sheets from top to bottom about halfway through the 45  minutes. Do not overcook.  Remove from oven, cool and cut into individual ribs.  Can be used the same day or frozen for future use.

          For grilling:
    Place ribs on their side on a  fairly hot grill.  Turn over when grill marks appear (about 5 minutes).  When grill marks appear on the other side, brush them with a mixture of 1 part soy sauce to 4 parts barbeque sauce.   (At this point, instead of brushing,  I dip each rib individually  in a glass bowl containing the sauce and return them to the grill.)    Grill further until the sauce is heated.  Remove before the sauce burns.  The sauce is added late during cooking to allow the ribs to be fully heated and to avoid burning of the sauce.  Serve.
  • Serves: 6-12
  • Cuisine: -Select (optional)-
  • Cooking method: Grill/barbeque
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses
  • Just right for...: Crowds/parties, 5 or fewer ingredients
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 2-3 hours
  • Serving suggestions: Goes well with potato salad, slaw and cut up fresh fruit.  We usually have hot dogs and hamburgers available for younger children.
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