Get ready for some delicious ribs for Memorial Day Weekend. And I apologize in advance for the bad image, this was taken a while back. I think we ate the ribs so fast we forgot to take more pics. Lol.
But whatever with the picture, I promise you will die over these ribs, plus once you pair them up with my delicious Pineapple Champagne Cocktail you’ve got a party! This recipe made enough sauce for about 6-8 pounds of ribs. You can double it if you have a larger group coming over to cue.
1 Cup Brown Sugar
1 Tablespoon GF Paprika
1 Tablespoon GF Garlic Powder
Salt & Pepper
Preheat oven to 325 degrees and make sure to remove the membrane from the ribs – if you have never done it, it’s super easy – click here for video. Sprinkle rub all over the ribs and “rub” into the meat. Place the ribs in a large roasting pan, bone side up, and cover with two layers of aluminum foil – make sure it’s tight on the pan. Cook for 2.5-3 hours depending on how many lbs of ribs you are cooking. Ribs are done when the meat pulls away from the bone – should be tender but not falling off.
3/4 Cup Gluten Free Soy Sauce
3/4 Cup Brown Sugar
1/4 Cup Sesame Oil
4 Cloves Garlic Minced
Combine soy sauce and sugar in a bowl, whisk until blended. Add sesame oil and garlic, stir together. Put aside until ribs are cooked.
Once the ribs are cooked, take them out of the oven and keep them covered on the stove top or counter. Light the grill and brush ribs with the savory, sweet sauce. The ribs only need to cook at medium heat for a few minutes. Cook them as long as you like, I keep them bone side down for about 5-6 minutes. Remove from grill and top with more sauce if desired. ENJOY!