MealsJune-July 2010

Gluten-Free Plum Barbecued Baby Back Ribs

SERVES 6 TO 8

Plum Barbecued Baby Back Ribs

These juicy, melt-in-your-mouth ribs are perfect for summer Grilling. The key to success is to cook them slowly at low temperature, allowing the dry rub to tenderize the meat. After coating the ribs with rub, refrigerate them overnight to let the flavors settle in. Then roast the ribs in a 200-degree oven for four hours and finish them on the grill, brushed with the Plum Sauce.

3 tablespoons allspice
3 tablespoons brown sugar
3 tablespoons garlic powder
1 tablespoon kosher salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon thyme
1 teaspoon dry mustard
6 pounds pork ribs

1. Prepare dry rub by combining all ingredients, except the ribs, in a medium bowl. Stir until thoroughly blended.

2. Using hands, massage dry rub on both sides of the ribs until they’re evenly coated. Cover with plastic wrap and refrigerate overnight.

3. Place ribs on a sheet pan and bake in 200-degree oven for 4 hours. Remove ribs from oven and cool slightly.

4. Heat grill to medium or medium-high.

5. Brush ribs with Plum Sauce (recipe below) and place them on preheated grill. Turn ribs every 10 minutes while brushing with additional Plum Sauce. Cook for 30 minutes.

Plum Sauce

cup plum jam
cup distilled white vinegar
cup ketchup
cup honey
2 tablespoons minced garlic
4 tablespoons lime juice
1 tablespoon minced sweet onion
cup plum wine

1. Combine all ingredients, except plum wine, in a saucepan over medium heat until sauce boils.

2. Add plum wine and simmer 5 minutes. Remove from heat and let cool to room temperature.

Each serving with 1 tablespoon Plum Sauce contains 527 calories, 17g total fat, 6g saturated fat, 0g trans fat, 190mg cholesterol, 825mg sodium, 15g carbohydrate,1g fiber, 75g protein.

Rob Landolphi is a chef and an expert on cooking gluten free. He is also the author of the Gluten Free Every Day Cookbook. For more information or to purchase his cookbook, click here.