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Wicklewood's Gluten Free Sweet Sticky Barbecue Ribs

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“Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Chinese Fried Rice.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven 200c.
  2. In a bowl, mix all the ingredients, except the ribs, together.
  3. When completely mixed, add the ribs and coat well.
  4. Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
  5. Roast for approximately 1 hour, turning occasionally.
  6. When browned and sticky, remove from the oven and allow to rest for 10 minutes.
  7. Serve warm.

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