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Gluten Free Tomato & Beer Braised Ribs

Chris Niddrie - Tuesday, October 23, 2012

Some of us are meat and potato kind of people, some of us aren't. If you are and you need a comforting and heart warming kind of meal that's perfect for a cold and snowy day, this could be it.

I'll admit that I enjoy when the kids burst into the house after school, their cheeks red and rosy from the cold- and they stop dead in their tracks with backpacks still in hand to stop and savour the aroma of dinner in the oven. "What is that smell? What are you cooking?" one of them asks. "Ribs", I reply. Of course I need to open the oven to show them while they salivate and ask for a little sample.

Yes, there is alcohol in this recipe and no you shouldn't be worried about getting the kids drunk. A very small percentage of the alcohol will actually remain after braising these ribs for a couple of hours. First you'll need to source your favorite gluten free beer, and even if you don't drink beer, you'll love the flavour it gives this recipe. I used Bards gluten free beer just because it was cheaper than the others. The cooking term "braising" actually refers to first browning or searing a tough cut of meat, and then stewing in liquid until tender, like a pot roast. This recipe doesn't require any browning first, but the tender meat will fall off the bones once these ribs are done. We've also made this recipe in a crock pot and it turned out fantastic! Thank you to our Auntie Kiki for the original recipe that we've slightly modified.
 

 

Gluten Free Tomato & Beer Braised Ribs

1 onion, peeled and quartered
3 cloves garlic, peeled
1/2 cup tomato paste
1 cup ketchup
1/4 cup vegetable oil
1/2 cup gluten free beer
juice of 1 lemon (or 2 tbsp bottled lemon juice)
1 tsp salt
1 tsp chili powder
1/2 tsp paprika
1 tsp dry mustard
1/2 tsp ground black pepper
1/4 tsp tabasco sauce
1 tbsp vinegar
3 tbsp honey

~2 kg of pork side or back ribs, chopped into individual bones

Preheat oven to 350 degrees F. Combine all ingredients (except ribs) in a blender and blend for 30-60 seconds. Place ribs in a large roasting pan and cover with sauce. Bake for approximately one and a half hours, covered, until meat is very tender.

Serve with boiled potatoes (to soak up all that delicious sauce) and your favorite vegetables.  

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