ribs.doneThese were adapted from a recipe I found on the internet.  A little more time than I usually take but they were well worth it.  It would not fall into my quick and easy dinner recipes but it was still a “Simple and Easy” recipe.  If you follow my blog you know by now, I am a -get it done quick-  with mixes or already made items on the shelf.  If you have to eat gluten free and you are not because of difficulty in preparation -That is NOT good!  Better to use already prepared mixes than suffer the consequences! Recipe is at the bottom. Enjoy!

Place a dinner knife between the bone and membrane that covers the back of the ribs and peel the membrane off.

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Place ribs in baking pan and pour the cola over them. Cover with plastic wrap and let  it marinate in the fridge overnight.  It is best to have the ribs bone side down so the meat is submerged.  Then remove the ribs and pour the cola into a large, heavy saucepan.

 

 

 

 

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Pat the ribs dry and season with salt and pepper on both sides.

Return ribs to your baking dish and cover with foil. Bake in a 275 degree oven for 3 – 3 1/2 hours or until the meat is very tender.

Puree the maraschino cherries (juice and all) in a blender or food processor. Add the pureed cherries to the heavy saucepan with the cola and add some chili garlic sauce, Dijon mustard, apple cider vinegar, salt and pepper. Bring the mixture to a boil.

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Some fat from the meat will form on the top of the sauce as it boils, skim this off. Cook until the sauce is reduced down to about a cup and very thick – about an hour, stir it once on a while.  Once it is done it will look like a thick sauce.

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Place ribs on a baking sheet, bone side down and generously brush on the glaze.

Bake for 5 minutes at 450 degrees or broil. Watch carefully so not to burn the glaze!

ribs.doneGrab a towel and dig in!

Gluten Free Cola & Cherry Ribs
Ingredients

5 pounds baby back ribs
1 – 2 liter bottle Cola
Salt & Pepper
1 – 10 oz bottle maraschino cherries without stems
1 -2 teaspoons chili garlic sauce
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
2 – 4 tablespoons brown sugar – optional

Directions

Flip the ribs bone side up and insert a dinner knife just under the white membrane that covers the meat and bones. Gently peel the membrane off. Place ribs in a baking dish or roasting pan and pour the cola over. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 275 degrees. Remove the ribs from the cola, reserving the cola for the sauce. Pat the ribs dry with paper towels and season liberally with salt and pepper on both sides. Pour the cola into a saucepan, wipe of the baking dish or roasting pan and return the ribs to the pan. Cover with foil and bake for 3 – 3 ½ hours or until the meat is very tender.

While the ribs are baking, make the glaze. Puree the maraschino cherries, with the juice, in a blender or small food processor. Add to the cola in the sauce pan. Add 1 teaspoon of chili garlic sauce, the mustard, vinegar and ½ teaspoon of both salt and pepper. Bring to a boil. Continue to boil, uncovered until the liquid reduces down to about 1 cup and is very thick. Skim the foam off the top of the mixture occasionally and stir once in a while. When the mixture is reduced and thick, taste it – you may want to add some more chili garlic sauce if you like it spicier and some brown sugar if you want it sweeter – this is to taste. Also check to see if it needs more salt and pepper. Reserve glaze until the ribs are done.

When the ribs have finished baking in the oven, remove and turn the heat up to 450 degrees (or you can use the broiler – turn to high). Place ribs on a baking sheet, bone side down, and brush the glaze liberally over the top. Cook or broil for about 5 minutes, watching to make sure the glaze does not burn.

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