Monday, 12 December 2011

Gluten Free Thai Style Spare Ribs

I'm a huge fan of marinating meat, I love how tender it makes it. This was a total experiment purely because I'm all out of my beloved oyster sauce (thanks Waitrose for not stocking it anymore! Now we have to buy it online in bulk - it's Blue Elephant btw). I think that oyster sauce is a staple ingredient to have in the kitchen but seeing as I'm out I tried something completely different.

Pad Thai sauce, I discovered it in the world food aisle of my Tesco. At the moment I have no idea what the brand was but I'll post that up after my next shopping trip.

Update 16/12/11

WorldFoods is the brand, it clearly says no gluten and suitable for coeliacs on the label.

I marinated the ribs in the bottle of sauce for 2 or 3 days (I'm dedicated to my marinating!). I should have turned them a couple of times but I forgot, the ones at the bottom of the container had gone a rich brown colour so I knew it had worked.

I cooked them on the George Foreman grill and they were delicious, the pad thai flavours complimented the pork perfectly. Previously I would have put these in the oven, if I was going all out I'd put them straight onto the shelf and let the fat drip down onto foil, messy! Or failing that I would just put them in a casserole dish, that's not a good move as they just sit in the fat that runs from them. For me, I've found the perfect solution, stick them on the grill, watch the fat run into the drip tray, no mess, lots of fat drained and perfectly cooked Thai style ribs. Lovely!

Ingredients:


1 pack of individual ribs
1 bottle of Pad Thai Sauce (WorldFoods)

Directions:

  1. Put the ribs into an air tight container and pour over the sauce making sure each rib is covered
  2. Marinate in the fridge for at least 24 hours
  3. Cook! Depending on which way you cook them they can take from 10 minutes (that's the wonder of that blooming grill!) or 1 hour plus in the oven. 
I will say this, for convenience the grill is great to use to cook ribs, but if you want that authentic falling off the bone, melt in the mouth result, you're going to have to cook them in an oven on a rack on a low heat for 1-2 hours depending on the size.

Free From G was never going to be about fine dining. I found that becoming a coeliac took convenience away from my life, now I'm putting it back and hopefully giving some helpful advice. Unless you have a career that centers around food, it isn't practical to spend hours in the kitchen after a hard days work. Where corners can be cut, do it! You can be a coeliac and have convenience foods too.

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