So, I have a potluck dinner to go to next week and I need to think of a dish to bring. I am currently GF and trying my best to stay df and soy free. Any ideas?
Thanks!
Jenny
PotLuck
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Joefnh
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Jenny what a great attitude to make sure there's safe food there for you, over the Christmas holidays at work we had a pot luck get together and I made my world famous BBQ ribs.. I think any type of meat dish would work out fine. Check out the forum Dee's Kitchen on this site, there are a bunch of great GF/SF recipes.
http://www.perskyfarms.com/phpBB2/viewforum.php?f=7
Good luck with the pot luck
--Joe
http://www.perskyfarms.com/phpBB2/viewforum.php?f=7
Good luck with the pot luck
--Joe
Joe
Wait a minute! Are you going to cut the rest of us out? 
How about posting it in Dee's Kitchen? Heck, lots of us like good BBQ ribs.
Tex
How about posting it in Dee's Kitchen? Heck, lots of us like good BBQ ribs.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Linda in BC
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Gabes-Apg
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well Joe the pressure is on share that recipe,
my menu is getting pretty repeative so any new concept would be greatly appreciated
my friends are tiring of salmon with home made chips as my entertaining meal........
my menu is getting pretty repeative so any new concept would be greatly appreciated
my friends are tiring of salmon with home made chips as my entertaining meal........
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
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Joefnh
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Ok Here you go:
I start with the most important part finding the right meat. I purchase pork 'short ribs' and as there a few descriptions for these, I look for a rack of ribs that on average are about 6 - 7 inches (15 - 18cm) in length with a modest amount of meat on the bones. Some places cut too much of the meat off, only leaving meat between the bones if that's the case look for a better cut.
For the BBQ sauce there are many out there and several are GF/SF. I have made my own sauce and used commercially prepared brands. Since everyone's taste is different I would say use what you like.
For this recipe I will size it for 4 - 5 racks
First prepare the water for boiling.. yes these will be 'baked' in a bath of water. I use a large roasting pan that will fit the racks laying flat in the roasting pan
Usually I put in about 10 cloves of garlic minced, I use the pre-minced stuff for this. About 10 level table spoons full in the bottom of the roasting pan
Next I put in:
1 cup of fresh lemon juice (250ml)
1/3 cup of sea salt (80ML)
1/3 cup of dried onion (80ML) (if tolerated)
You can at this point put in other spices that you want the flavor infused into the meat.
Next lay the ribs side by side in the pan over the top of the spices.
Fill the pan with water until the ribs are fully covered.
Cover the pan with either a cover or tin foil sealing all the edges ( I use the heavy duty foil for this)
With the oven preheated to 400F (205C) place the pan in the oven for 60 minutes initially. After 60 minutes remove the pan and carefully pull back the foil. Look at the ribs, the meat should have pulled away from the ends of the bones about 3/4 of an inch (17mm) I also test with a fork to see if the meat between the bones is soft and easy to pierce with the fork. Its important that the meat be tender at this point. If its not ready, place back into the oven for another 20 minutes and check again. repeat this until the meat is tender and the meat has pulled away from the ends of the bones
Once cooked drain the water and place the racks onto a pan or cookie sheet. When handling the ribs at this point they should almost be ready to fall apart. I use either 2 sets of tongs or 1 long pair of tongs to support the whole rack so it does not fall apart.
Brush on a good coating of either olive oil or rice bran oil on both sides of each rack. This will add back some of the moisture lost with the fat in the water.
Next coat both sides of each rack again with some sea salt, pepper and a lite coating of garlic powder.
Finally you are now ready to complete the cooking on the grill
These are best cooked on a either a hardwood fired grill or charcoal. I have done them on a gas grill but they end up lacking some of the smokey flavor. Note: for hardwoods the best IMO is apple wood or hickory.
I get the grill going and set the temperature to about 350F (175C) or basically medium heat. Remember at this stage the meat is fully cooked and all you are doing now is browning the meat to add flavor and the BBQ sauce. If it's on too long it will dry out.
Allow each rack about 5 minutes per side on the grill before adding the sauce. Then add the sauce to each side twice flipping it every 2 minutes between applications.
--If a grill is not available you could probably brown them and put the sauce on while using the broiler in your oven. I have not tried this but have read other recipes that call for it.
After this take the ribs off they are ready to eat, they should be tender and falling apart.
Enjoy
--Joe
I start with the most important part finding the right meat. I purchase pork 'short ribs' and as there a few descriptions for these, I look for a rack of ribs that on average are about 6 - 7 inches (15 - 18cm) in length with a modest amount of meat on the bones. Some places cut too much of the meat off, only leaving meat between the bones if that's the case look for a better cut.
For the BBQ sauce there are many out there and several are GF/SF. I have made my own sauce and used commercially prepared brands. Since everyone's taste is different I would say use what you like.
For this recipe I will size it for 4 - 5 racks
First prepare the water for boiling.. yes these will be 'baked' in a bath of water. I use a large roasting pan that will fit the racks laying flat in the roasting pan
Usually I put in about 10 cloves of garlic minced, I use the pre-minced stuff for this. About 10 level table spoons full in the bottom of the roasting pan
Next I put in:
1 cup of fresh lemon juice (250ml)
1/3 cup of sea salt (80ML)
1/3 cup of dried onion (80ML) (if tolerated)
You can at this point put in other spices that you want the flavor infused into the meat.
Next lay the ribs side by side in the pan over the top of the spices.
Fill the pan with water until the ribs are fully covered.
Cover the pan with either a cover or tin foil sealing all the edges ( I use the heavy duty foil for this)
With the oven preheated to 400F (205C) place the pan in the oven for 60 minutes initially. After 60 minutes remove the pan and carefully pull back the foil. Look at the ribs, the meat should have pulled away from the ends of the bones about 3/4 of an inch (17mm) I also test with a fork to see if the meat between the bones is soft and easy to pierce with the fork. Its important that the meat be tender at this point. If its not ready, place back into the oven for another 20 minutes and check again. repeat this until the meat is tender and the meat has pulled away from the ends of the bones
Once cooked drain the water and place the racks onto a pan or cookie sheet. When handling the ribs at this point they should almost be ready to fall apart. I use either 2 sets of tongs or 1 long pair of tongs to support the whole rack so it does not fall apart.
Brush on a good coating of either olive oil or rice bran oil on both sides of each rack. This will add back some of the moisture lost with the fat in the water.
Next coat both sides of each rack again with some sea salt, pepper and a lite coating of garlic powder.
Finally you are now ready to complete the cooking on the grill
These are best cooked on a either a hardwood fired grill or charcoal. I have done them on a gas grill but they end up lacking some of the smokey flavor. Note: for hardwoods the best IMO is apple wood or hickory.
I get the grill going and set the temperature to about 350F (175C) or basically medium heat. Remember at this stage the meat is fully cooked and all you are doing now is browning the meat to add flavor and the BBQ sauce. If it's on too long it will dry out.
Allow each rack about 5 minutes per side on the grill before adding the sauce. Then add the sauce to each side twice flipping it every 2 minutes between applications.
--If a grill is not available you could probably brown them and put the sauce on while using the broiler in your oven. I have not tried this but have read other recipes that call for it.
After this take the ribs off they are ready to eat, they should be tender and falling apart.
Enjoy
--Joe
Joe