Sometimes, when people have coeliac disease they can resign themselves to a simple food that they can be sure is gluten free but I prefer to be adventurous because what’s the point in having all this food technology if you can’t utilise it. This recipe can also be found on the Good Food website. Also in their magazine they’ve started to label recipes gluten free or showing how some of them adapted to be gluten free. My mum has a subscription to the magazine so we eat food from there often.
We added a baked sweet potato to it with garlic butter and it was perfect. Sweet potatoes are orange inside with reddish skins, I think Americans call them yams, but I could be wrong.
It’s just a different way to do barbecue food and even if it raining outside you can just do this in the oven instead. A nice weekend meal.
1.5kg pork spare ribs, the meatier the better
1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano
1 heaped tbsp dark soft brown sugar
1/2 tsp sea salt
1 lime, zested then cut into wedges to serve if you’d like
1 tbsp olive oil
2 fat garlic cloves, crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste (if you cant chipotle paste you can process chipotle chillies or use a mix of chilli powder and smoked paprika)
Juice 1 lime
2 tbsp water
1. Mix the dry rub ingredients together, then massage into the meat. Marinate this for at least 1 hr I the fridge or overnight if you have the time.
2. Now move on to the barbecue sauce. Heat the oil in a small saucepan and add the garlic. Cook for 1 min until soft. Stir in the rest of the ingredients and simmer for a few seconds until the sugar melts. Season with salt and set aside.
3. Heat the oven to 160oC or 140oC fan or gas mark 3. Put the ribs in a roasting tin in one layer. Pour in 100 ml of hot water, cover the dish tightly with foil and bake for two hours until the meat pulls easily from the bones. Drain off any fat.
The ribs can be cooled here and kept in the fridge for up to two days if you want to cook it ahead of time.
4. Get the barbecue hot or heat a very hot grill. Cook the ribs for 4-5 mins on until dark golden and hot through – use tongs to turn them carefully. Brush them with some of the sauce and give the ribs another minute to char a little.
Now for the salsa/salad that was also in the picture. It was lovely and fresh, a different take on a salad for a barbecue.
Smoky corn and avocado salsa
2 large sweetcorn cobs
1 large red
1 large orange pepper
Bunch of spring onions, finely chopped
1 ripe avocado, cut into small cubes
Juice of one lime
Small bunch of coriander
1. Get the barbecue or a very hot grill ready. Meanwhile, boil the corn in slated water for 5 mins and then cool under running water and pat dry.
2. Cook the peppers on the barbecue/grill for 10-15 mins, turning them regularly, until the skins are charred. Put them in a bowl, cover and leave until cool enough to handle. Barbecue/grill the corn for 5 mins, turning regularly, until tender and charred a little.
3. Remove and throw out the skins and seeds of the peppers and dice the flesh. Shave the corn from the cobs and mix with the pepper, avocado, spring onions, tomatoes, lime juice and seasoning.
4. Rip the coriander and add to the mix just before serving.
The sweet potato can be baked and jacketed just like normal potatoes.
Garlic butter can be made by mixing butter, crushed garlic and dried mixed herbs together.
This was the first time we made this recipe and it was a big hit with my family. Although I didn’t add extra sauce to the ribs, I’m not a massive fan of spice, the rub and sauce cooked on to it was flavoursome and not too hot in spice. My Dad does like spice and he loved it with the extra sauce.
Give it a go, check out the Good Food website and let me know what you think.
Life’s too short to eat bad food!