Nobody Puts My Baby Back Ribs In The Corner! - Gluten Free In Disguise Blog at Allrecipes.com - 301456

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Nobody puts my baby back ribs in the corner! 
 
Apr. 22, 2013 10:00 am 
Updated: Apr. 23, 2013 6:48 am


For more of my barbecue recipes click on the link below

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Barbecued Ribs

5 pounds of baby back pork ribs, (aka, loin ribs), with the membrane removed

Cut the slabs into 3 rib portions. Place them in a large stockpot and cover with water. Bring the water to simmer and cook for 90 minutes. Add water when needed. Meanwhile, prepare the, marinate and sauce.

INGREDIENTS:

1-1/2 cup ketchup

1/2 cup water

1/2  cup brown sugar

3 Tbs. molasses

1/4 cup apple cider, vinegar

1/2 tsp. onion powder

1/2 tsp. black pepper

1/4 tsp. Cayenne pepper

METHOD:

Mix all ingredients together in a saucepan. Place the pan over medium heat, cook while stirring for 10 minutes. Set aside.

For luau style ribs, omit the water, molasses, onion powder, black and cayenne peppers. Substitute an 8 oz. can of crushed pineapple.

When the ribs have finished cooking, drain the water from the pot and transfer the ribs into an oven-cooking bag. Add the barbeque sauce; then place the bag of ribs into a large pan and refrigerate overnight.  When you are ready to serve the ribs, move the pan to a 325ยบ F oven for 1 hour. For grilling: just take the ribs from the bag and heat them on the grill.

BBQ Ribs, my way
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Comments
Lela 
Apr. 23, 2013 6:48 am
Linda-your ribs look really good. Do you have this recipe in your AR recipe box? I would love to save it. Have you ever tried copying your blog and pasting here? I do it all the time so I can place my photos in the blog.
 
 
 
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Linda M. Malek

Living In
Darien, Illinois, USA

Member Since
Jan. 2013

Cooking Level
Expert

Cooking Interests
Baking, Dessert, Gourmet

Hobbies
Photography

Links
 
 
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About Me
In my family, the kitchen is the heart of the home. Cooking and baking skills were handed down from one generation to the next. Anyone who comes to my door is greeted with the aromas only home cooking can create. My grandparents came to America bringing with them the knowledge of creating fine pastries and baked goods. I hope to share my recipes with others who enjoy fine cooking and baking.
My favorite things to cook
Desserts are my specialty. Cake decorating is my passion.
My favorite family cooking traditions
I remember making strudel with my grandmother. I watched as she carefully pulled the stretchy dough across the table. She asked me to bring her piece of newspaper. Placing the paper under the dough did not obscure the print: that meant the dough was the proper thickness. Melted butter, fresh peeled apples, plump raisins, a pinch of this, a handful of that and topped with a dusting of cinnamon....now we roll! The effort produced a huge strudel that snaked around the baking sheet. Served while warm, the hearty eaters in my family savored every morsel. Nothing brings friends and family together faster than home baked goods coming from the oven.
My cooking triumphs
My wedding cake entry, "Winter World of Love", was a winner in, Wilton's, 2005, " Your Take on Cake, Decorating Contest". In 2007, my Halloween cake featuring a black cat resting on a sorcerer's book, was shown in American Cake Decorating Magazine. In 2009, I exhibited my cake, "A Butterfly's Garden", at the International Cake Exploration Society's Convention.
My cooking tragedies
In 2009 I was diagnosed with celiac disease. I can no longer use wheat, rye or barley in my recipes. Fortunately I understand baking chemistry and more importantly I REFUSE to sacrifice taste. I believe that anything I make should satisfy anyone's palate. My philosophy is simple; start with a great traditional recipe and modify it as little as possible.
 
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