Hoisin Ribs Gluten Free Recipes

MELT IN YOUR MOUTH RIBS RECIPE (GLUTEN-FREE)

Steps:

• Set a rack in the center of the oven and preheat to 300°F (325°F if you are stacking two racks on top of each other). Set out two sheets of aluminum foil longer than the racks of ribs, one on top of each other. Set another two sheets of foil to the side.
• Prep the Ribs: On the underside of the ribs, look for a whitish membrane called the silverskin. If your butcher hasn't removed it, you should because it is very tough. Cut a slit in the center of the ribs just through the membrane. Open the slit and work your fingers or a dull knife underneath, loosening it from the meat. Work from the center out to the edges until you can grasp the silverskin. Use a paper towel to give you more traction and pull it off the ribs. Repeat with the other half of the silverskin. Fine Cooking has a demonstration of another method of removal.
• Make the Dry Rub: In a small bowl, combine the brown sugar, paprika, chile powder, garlic and onion powders, salt, paprika, and cumin. Add the cayenne if using. Mix together with a fork until well blended.
• Set up Ribs: Rub the dry rub mixture on both sides of the racks of ribs. Lay the seasoned ribs, meaty side down, on the double layer of foil. if you have two racks to cook, you can stack them one on top of the other. Set the second two sheets of foil on top of the ribs. Pinch the edges of the bottom and top layers of foil together and roll toward the ribs, sealing them tightly.
• Cook Ribs: Place the rib packet on a baking sheet. Bake for 1-1/2 to 2 hours (2-1/2 to 3 hours for full-sized, St. Louis-style ribs) or until the meat shrinks, exposing more of the ends of the bones. When opening the packet to check on the ribs, be very careful not to get burned by the trapped steam. Remove ribs from the oven. Preheat the broiler or heat up your outdoor grill.
• Very carefully open the foil packet, being careful to avoid the steam and hot liquid. Remove ribs from the foil packet and cut into 2 or 3 ribs per section. Pour the cooking liquid from the foil packet into a saucepan and reduce by half and slightly thicken over medium-high heat, stirring often. Add the BBQ sauce to the pot and whisk together.
• Glaze Ribs-in the Oven: To glaze ribs in the broiler, place ribs back on the baking sheet, meat side down. Brush with the BBQ glaze and broil for 1 to 2 minutes or until glazed and bubbly. Remove from the oven, turn the rib pieces over, brush with the glaze and return to the broiler. Cook for another 1 to 2 minutes.
• Glaze Ribs-on the Grill: To finish the ribs on the grill, brush the hot grates lightly with a paper towel with oil on it. Brush the bony side of the ribs with the glaze and place on the grill, meaty side up. Brush the sauce on the ribs, close the lid and cook on medium-high until the glaze is cooked on, about 2 minutes. Flip the ribs over and finish cooking another minute or two.
• Serve ribs hot with extra glaze passed at the table.

INSTANT POT STICKY HOISIN BABY BACK RIBS

Steps:

• Cut meat between bones into individual ribs; season with kosher salt and pepper. Let sit at room temperature at least 30 minutes and up to 1 hour.
• Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert. Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top. Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 12 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs should be tender enough to easily pierce with a sharp knife. Transfer ribs to a platter.
• Select "Sauté" and let cooking liquid simmer until reduced by about half, 10-15 minutes.
• Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler). Brush ribs with sauce. Place ribs on grate directly over fire, meaty side down. Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way).
• Return ribs to platter. Top with sea salt. Serve with remaining sauce alongside.
• Cooks' Note: For a fruitier spin on the sauce, substitute pineapple or orange juice for the honey and use a pinch of cayenne or crushed red pepper flakes instead of the five-spice powder.