How to Make Gluten-Free Barbecue Pork Ribs with Homemade Sauce

Simple Summary

Savor the rich, smoky flavors of tender gluten-free pork ribs slathered in a homemade barbecue sauce. This crowd-pleasing dish combines fall-off-the-bone meat with a perfectly balanced sweet and tangy glaze.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 2 racks of baby back pork ribs (about 4-5 lbs total)
• 2 tbsp olive oil
• 2 tbsp gluten-free dry rub (mix of paprika, brown sugar, garlic powder, onion powder, salt, and pepper)

For the gluten-free barbecue sauce:

• 1 cup tomato ketchup (ensure it's gluten-free)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp gluten-free Worcestershire sauce
• 1 tbsp gluten-free Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 275°F (135°C).

2. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off.

3. Rub both sides of the ribs with olive oil, then generously apply the dry rub mixture.

4. Wrap each rack of ribs tightly in aluminum foil and place on a baking sheet.

5. Bake the ribs for 2.5 to 3 hours, or until the meat is tender and starts to pull away from the bones.

6. While the ribs are cooking, prepare the barbecue sauce. In a medium saucepan, combine all sauce ingredients and whisk well.

7. Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it simmer for 15-20 minutes until slightly thickened. Remove from heat and set aside.

8. When the ribs are done, remove them from the oven and carefully open the foil packets.

9. Increase the oven temperature to 400°F (200°C).

10. Brush the ribs generously with the prepared barbecue sauce on both sides.

11. Return the ribs to the oven, uncovered, and bake for an additional 10-15 minutes, or until the sauce is caramelized and slightly charred in spots.

12. Remove from the oven and let rest for 5-10 minutes before cutting into portions and serving.

Chef's Notes

• For extra tender ribs, you can cook them at a lower temperature (225°F/107°C) for 4-5 hours.
• If you prefer spicier ribs, add 1/4 tsp of cayenne pepper to the dry rub mixture.
• Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for about 20 minutes.
• Always check your condiments to ensure they are certified gluten-free, as some may contain hidden gluten.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 450-500
• Protein: 30g
• Fat: 25g (mostly from the pork)
• Carbohydrates: 20g
• Rich in B vitamins, zinc, and selenium from the pork
• The homemade barbecue sauce adds antioxidants from the tomatoes and spices

Serving Suggestions

• Pair with classic sides like coleslaw and corn on the cob for a complete BBQ experience.
• Serve with a side of gluten-free cornbread or potato salad.
• For beverages, offer a selection of gluten-free beers or a crisp lemonade.
• Garnish the platter with fresh parsley or cilantro for a pop of color.
• For a fancy presentation, stack the ribs on a wooden cutting board and serve the extra sauce on the side in a small mason jar.