Monday, 6 February 2012

Gluten Free Smoked Barbecue Spare Ribs

smoked spare ribs
Smoked Spare Ribs
As promised, here's the first of the smoked recipes. If you missed the post about why stovetop smoking is one of my favourite ways to cook hit that link.

First off, though this recipe is complete, that photo isn't a true representation of how the ribs will look should you follow this recipe. Basically, they're missing their barbecue glaze, I'll explain why after the jump.

We were having a lovely relaxing Saturday afternoon and we totally underestimated how long the ribs would take to smoke/cook. A quick glance at the instruction booklet that comes with the smoker said 45 minutes for 2 pounds of ribs, we had 3.5 so the ribs needed to be in the smoker for just over 1 and a half hours. We had thought it would be about 20 minutes!

It was gone 7pm by this time and I have a real problem with eating late so we had to cut some corners. The glaze was made and really good it turned out too, but instead of glazing the ribs we put them into the smoker straight from the marinade and used the glaze as barbecue sauce (works perfectly!)

Despite not eating until 10pm, I absolutely loved them. The meat was fall off the bone clean and so tender that I would have these again in a heartbeat, I'd just start earlier next time.

So here's how to make amazing gluten free smoked barbecue spare ribs:

3.5 pounds / 1.2 kg individual Pork Ribs

Ingredients for the marinade:

1 tin Plum Tomatoes
1/2 can Coke
1/2 teaspoon Chilli Powder
1 heaped tablespoon Garlic Powder
400ml gluten free Chicken Stock
4 level tablespoons Honey
5 tablespoons Tamari Soy Sauce
Generous pinch of Sea Salt

  1. Put all the marinade ingredients into a container large enough to fit the ribs
  2. Squish the tomatoes until they are a pulp
  3. Mix
  4. Add ribs and cover evenly
  5. Put the lid on or cover the container well and pop in the fridge overnight (we left ours marinating for 24 hours plus)
  6. Drain the ribs from the marinade and put to one side
  7. Pour the remaining marinade into a pan and boil for around 30 minutes or until the glaze has reduced by half
  8. Prep the smoker and add the ribs
  9. Add some of the glaze to the ribs and close the smoker
  10. Every 30 mins add more glaze to the ribs until you run out
  11. Smoke for 1.5 hours in total
You should have lovely smokey ribs that taste of barbecue and meat that falls clean off the bone.

Printable Version

spare ribs with barbecue sauce
That's What The Glaze Will Look Like!
Completely by accident I made a gorgeous Gluten Free Barbecue Sauce, you just make the marinade up and put it on the hob to reduce. I'll make a stand alone post for that because, seriously, you wouldn't bother with shop bought after tasting that.

No comments:

Post a Comment

Blog Widget by LinkWithin