Wicklewood's Gluten Free Sweet Sticky Barbecue Ribs

Submitted by WicklewoodWench

"Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 15 -20 meaty pork spareribs
• 4 tablespoons runny honey
• 2 tablespoons brown sugar
• 1 tablespoon gluten free Worcestershire sauce
• 3 tablespoons gluten free soy sauce or 3 tablespoons tamari
• 4 tablespoons tomato ketchup
• 4 tablespoons red wine or 4 tablespoons cider vinegar
• 2 garlic cloves, crushed
• 1 teaspoon fresh ginger, grated
• 2 teaspoons English mustard powder
• 1 orange, juice of
• 1 pinch smoked paprika
• 1 dash Tabasco sauce (optional)
• seasoning

directions

1. Preheat the oven 200c.
2. In a bowl, mix all the ingredients, except the ribs, together.
3. When completely mixed, add the ribs and coat well.
4. Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
5. Roast for approximately 1 hour, turning occasionally.
6. When browned and sticky, remove from the oven and allow to rest for 10 minutes.
7. Serve warm.