Tuesday, June 30, 2015

Melt like Butta Pork Spare Ribs - Dry Rub and Black Raspberry Barbecue Sauce Recipes - Gluten Free


I could eat ribs everyday of the week and pork ribs are my favorite.  I love ribs so much I should name my next beagle "SpareRib".  LOL!  I've been making my own dry rub and barbecue sauce for years but I just recently measured it and wrote it all down.  These ribs will melt like butta in your mouth.  Plus you can use baby back ribs if you prefer or even country style ribs.  The technique is still the same.  

If you haven't tried making your own pork ribs at home you really should try it.  The trick is to cook them low and slow.  Low heat and for a good long time.  You cannot be in a hurry when making ribs.  
Now for you "grill masters" out there you can do this on a grill but my directions are for the oven.  I've personally never mastered getting the heat of my grill low enough to cook them slow enough.  But by all means, try it, and if you have tips for me on how to better regulate my grill heat then leave me a comment.  

Why do you cook Ribs at a low temperature for a long time?  Ribs are made up of fat, collagen and meat tissue.  By cooking the ribs really slow the collagen in the meat breaks down and the fat distributes into the meat providing excellent flavor and that moist juicy texture everyone wants to achieve.  The collagen in the meat is an absolutely wonderful nutrient for your body.  It's especially helpful for those who are suffering from leaky gut as ingesting collagen has been proven to improve your collagen levels in your body and helps repair a damaged gut, and improves your overall skin quality.  

If you try to speed up the process of cooking the meat at a higher temperature for a shorter amount of time you will indefinitely end up with very tough meat and will have wasted some delicious ingredients and hard earned money.  Take your time and enjoy what is happening in your kitchen.

To make any dry rub mixture gluten free is to make sure all of your spices are gluten free.  Each and every spice that I use states that it is Gluten Free on the label, if it doesn't carry that little label then I don't buy it.  All most all spices are naturally gluten free, the problem lies in the packaging.  So if you have celiac this is something you must take into consideration.  

SheShe's Dry Rub Mix

5 - 8 pounds of pork spareribs

3/4 cup of Coombs Maple sugar
1 1/2 T chili powder
2 1/2 t cumin
1 t onion powder
1 t Garlic
1 t smoked paprika
1/8 t nutmeg
1/8 t ground cloves
1/16 t ground cayenne pepper
1 t salt
1/2 t ground pepper

Combine all the ingredients in a bowl and mix together with a whisk or a fork until all the ingredients are well combined.

Preheat oven 220 degrees
With Dry Rub added to the Spare Ribs

- Line a jelly roll pan (15" x 10") with parchment paper.
- Pat the spareribs dry with a  paper towel. 
- Apply approximately 1/2 the dry rub mixture to one side of the ribs and using your fingers rub the mix into every nook and cranny and on the sides.
- Flip the ribs over.  Apply the rest of the rub mixture to the other side of the ribs following the same procedure as above.  
- Place the ribs into the preheated oven and set a timer for 90 minutes.

After the ribs have cooked for 90 minutes rotate the pan in the oven.  You can also flip the ribs over if desired but it is not necessary. Set a timer for another 90 minutes.

After the ribs coated in the dry rub have cooked for 3 hours at 220 degrees, raise the oven temperature to 350 degrees.  Bake the ribs at 350 degrees for 30 minutes.

After cooking for 3 hours at the low temperature

Using a meat thermometer check the internal temperature, the ribs should be a minimum internal temperature of 170 degrees.  Mine cooked to 180 degrees and they were perfect.
While the ribs are still hot from the oven, apply as much Black Raspberry Barbecue Sauce as desired.  
The Dry Rub is so delicious you might not want any barbecue sauce but if you do try the recipe below.

slathered with barbecue sauce

Slice the ribs apart and serve with extra Black Raspberry Barbecue Sauce.

Sliced and ready to eat!

Black Raspberry Barbecue Sauce

1 1/2 cup of ketchup
1 cup of unsweetened apple sauce
1/4 cup Jack Daniels whiskey
3/4 t dry mustard
1/2 t onion powder
1/4 cup Coombs Maple Sugar
1/3 cup seedless Black Raspberry Jelly
1/2 t black pepper
1/2 t smoked paprika
3/4 t cumin
2 T prepared mustard

In a large pot add the ketchup and applesauce and bring to a simmer.  Remove the pot from the heat and add the whiskey.  Stir the whiskey into the mixture and then add back to the heat.  Cook these three ingredients for 5-7 minutes, the mixture should thicken slightly. 

Add the remaining ingredients, stir to combine.  Simmer the mixture for 7-10 minutes making sure the jelly has completely melted.  If the mixture is to thin you can continue to simmer the sauce until it reduces to your liking.

Remove from heat, allow to cool slightly.  Serve with Dry Rub Ribs.

**Note - the whiskey can be completely removed from this recipe if desired.  The alcohol will completely cook off but I understand if you'd rather not add it to your sauce.  I would replace it with some apple cider or water.

***Note - Black Raspberry Jelly can be hard to find, you can replace this jelly with another flavor, I would try Blackberry jelly, seedless if you can get it.  The Black Raspberries just kicks this sauce to the next level and will have you licking your fingers like a redneck. ***

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