Our Allergy Friendly Rib Fest 2011 was a huge success! What fun we had researching, concocting and mowing down on our creations! The aroma in our house was intoxicating!
Here is the lowdown: Andy wanted to go for spicy, lime and beer ribs, Matthew sweet and sticky, I did a sticky slow cooker version and Michael………..well, he woke up not feeling too well…….so we improvised……we cooked up our Saturday Night Special Ribs for comparison. (He wanted to do Garlic and Honey Ribs. He is going to research and make them next week)
Andy and Matthew worked together to choose their recipes, I made out the grocery list and Andy went out and did the grocery shopping. Good team effort!
I started prepping around noon with Andy and Matthew following suit.The recipes were coordinated well: slow cooker (mine), top of the stove (Matthew and the Saturday Night Special), and oven (Andy). Barbecuing for all but the slow cooker ribs.
At one point, Matthew exclaimed, “This is so much fun!”, as he was stirring his sauce and doing his ‘happy dance’. He was right……who would think having 3 people in my kitchen, making 4 different kinds of ribs, would work…. let alone be fun!
The end result …. all the recipes were winners. The ultimate favourite … .Matthew’s sweet and sticky ribs! He was so excited that everyone unanimously declared his the overall winner! “My ribs taste just how I wanted them to taste!” declared Matthew. His ribs were just the perfect amount of sweetness, tenderness and stickiness all rolled into one!
Andy’s were a bit drier but loaded with flavour and spice. The slow cooker ones were a falling off the bone sweet and sour delight. Of course, our tried and true Saturday Night Special were as delicious as usual.
Allergy Friendly Rib Fest 2011 surely should be an annual event in our house. It was a fun, family activity. Hopefully our little venture will encourage your family to partake in your own.
(From left to right, Andy’s Hot and Sticky Barbecued Ribs, Matthew’s Sweet-and-Sticky Barbecued Ribs and Saturday Night Special Barbecued Ribs. Slow Cooker Sweet and Sour Sticky Barbecued Ribs are pictured in top picture far right.)
Each recipe was halved for 1 rack of ribs .
Matthew’s Sweet and Sticky Ribs recipe was adapted from Epicurious. (original recipe was for beef back ribs)
Sweet-and-Sticky Barbecued Ribs
Barbecue Sauce Ingredients
3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried crushed red pepper (Matthew omitted this as he is not fond of spice. I personally think that it would have perfected the recipe)
Stock and Ribs Ingredients
3 racks pork back ribs, each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tbsp kosher salt
Combine first 7 ingredients in a large deep saucepan.
Bring to a boil.
Reduce heat to low and simmer, stirring occasionally, until thick. (1 hour)
Cool sauce. (Sauce can be made 1 week ahead. Keep in refrigerator)
Ribs and Stock
Place ribs and rest of ingredients in a large pot.
Add water to cover ribs.
Bring to a boil.
Reduce heat and simmer for an hour.
Remove ribs and baste with some of the Sweet and Sticky Barbecue Sauce.
Cover and refrigerate until ready to barbecue.
Barbecue ribs over medium heat, turning and basting with sauce for about 10 minutes.
Andy’s Spicy Beer and Lime Ribs recipe was adapted from Tailgating Recipes From Chef Ted Reader
Hot And Sticky Barbecued Ribs
1 large onion, sliced
4 jalapeno peppers, sliced (Andy used one in our halved recipe)
4 cloves garlic, minced (Andy used
4 racks pork back ribs
2 tbsp Bone Dust Barbecue Spice (recipe below)
3 limes, sliced (Andy used 2 in half the recipe)
2 cans Guinness beer
2 cups Barbecue Sauce
Bone Dust Barbecue Spice (makes 2 1/2 cups)
1/2 cup paprika
1/4 cup chili powder
3 tbsp kosher salt
2 tbsp ground coriander
2 tbsp garlic powder
2 tbsp sugar
2 tbsp curry powder
1 tbsp black pepper
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp ground cumin
1 tbsp cayenne pepper
Mix all ingredients together and store in an airtight container in a cool, dry place away from heat and light.
Combine onions, jalapeno peppers and garlic in a roasting pan.
With a sharp knife, score the membrane on the backside of the ribs in a diamond pattern. (Andy misunderstood this and did both sides of the ribs to no ill effects.)
Rub Bone Dust Barbecue Spice into ribs.
Place ribs, meat side down, on top of onion mixture.
Lay lime slices on the back of the ribs.
Pour in beer.
Cover tightly with a lid or foil.
Bake at 325F for 2 to 2 1/2 hours until tender.
Remove ribs and set aside.
Pour onion-beer mixture into a saucepan and bring to a boil.
Simmer to reduce by half, stirring occasionally.
Add barbecue sauce and return to a boil.
Remove from heat.
Puree sauce in a food processor until smooth.
Grill ribs over medium heat, turning and basting with sauce for 10 minutes.
The slow cooker Sweet and Sour Sticky Rib recipe was adapted from the Toronto Star. It is originally from Cook’s Illustrated, The Best Slow & Easy Recipes. I have made this, with great success, for Super Bowl 43 and 45. Matthew loves this recipe!
Slow-Cooker Sweet and Sour Sticky Ribs
1 medium onion, chopped
1 red pepper, stemmed, seeded and chopped
6 garlic cloves, peeled and crushed
6-inch piece of ginger, peeled and cut in 1/4 inch slices
Pulse above ingredients in a food processor until finely chopped. About 8 pulses.
2 tbsp canola oil
2 tbsp tomato paste
Heat oil on medium in a frying pan.
Add above vegetable mixture with tomato paste.
Cook and stir occasionally until softened and slightly browned, about 7 minutes.
1 250 ml jar peach jam
1/2 355 ml can frozen orange juice concentrate
6 tbsp soy sauce (caramel free)
1/4 cup dark brown sugar
1/4 cup rice vinegar
1/4 tsp red pepper flakes (omitted)
4 racks of pork back ribs
salt and pepper to taste
Add above ingredients to saucepan.
Simmer until thickened, about 5 minutes.
Pat ribs dry with paper towel.
Season with salt and pepper.
Stand ribs upright in slow cooker, winding them around in a spiral, meaty side toward the wall of the cooker.
Pour sauce over ribs.
Cook on low for 4-5 hours, until tender.
Remove ribs and tent with foil.
Spoon off fat from sauce.
Strain through a fine-mesh sieve into a saucepan.
Bring to a boil, lower heat and simmer, about 15 minutes.
Stir in 1 tbsp of rice vinegar.
Pour over ribs.
Always CHECK THE INGREDIENTS before you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!
PS: As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!