New Year’s Eve Sweet and Spicy BBQ Spare Ribs-Gluten Free Suggestions

Last dinner of the year deserves something special, something mouth-watering, something down right comfort food! It should make you eat until you can’t eat anymore, then want to sit in your seat and be too content to move. That is what I want for my first New Year’s Eve dinner as a married woman.

So this New Year’s Eve, I decided to make Sweet and Spicy BBQ Spare Ribs, spoonbread and sautéed zucchini and mushrooms (Got to have some vegetables!). Talk about rib sticking goodness! I wanted these ribs to be seasoned completely through, so these ribs are a plan ahead dish.

 

December 29th, 2010:

Preparation for my spareribs started with defrosting 5.91 lbs of spareribs (On Sale!) from my freezer. I kept it defrosting in the fridge for the entire day.

December 30th, 2010:

I removed the spareribs from my fridge. On the counter, I put several long layers of saran wrap (double them up!) bigger than the ribs. I placed my ribs on this saran wrap (weight down the corners of the saran wrap, so it doesn’t move). Then,  I mixed together my spice rub and seasoned heavily, both sides of the spare ribs, pressing the spice into the meat.I  then completely wrapped the spare ribs in saran wrap (wrap it well so there is no ripping or leaking!). Refrigerate for 24 hours.

Ingredients for Spice Rub:

2 tablespoons of kosher salt

2 tablespoons of white sugar

2 tablespoons of paprika

2 tablespoons of chili powder

2 tablespoons of cumin powder

2 tablespoons of garlic powder

1/2 tablespoon of black pepper

1/2 tablespoon of white pepper

1/2 tablespoon of cayenne pepper

 

December 31, 2010:

At 9am, I removed the spareribs from the refrigerator to bring it to room temperature.

At 12:45 pm, I started to prep the spareribs for cooking. I had to cut the ribs because it would not fit, even in my largest roaster. The roaster itself, I lined with aluminum foil, to save on clean up. I then placed a rack on top of the foil and managed to fit all the ribs on top, bottom side up (I will be flipping over the ribs, halfway through the cooking and I want the top of the ribs to be facing up at the end of cooking). I then slathered on BBQ sauce (you can use your favorite sauce, I used what I found in my local store: Kraft Thick and Spicy with Honey BBQ Sauce) and place the roaster (open) in a preheated oven at 225F. I set the timer on for 2.5 hours.

After 2.5 hours, I took the spareribs out of the oven and flipped each piece over. I then coated the spareribs with more BBQ sauce and placed the ribs back in the oven for another 2.5 hours.

It was 6pm when I finally took the ribs out of the oven and I covered it and let it sit while the rest of my food was being prepared.

In the end, only one of the big pieces and a slice of the other big piece were eaten. I met my goal: All you can eat ribs on Christmas Eve! My husband and I were so happy and content. The ribs were tender and both spicy and sweet at the same time. The flavor from the rub went all the way to the bone and even colored the meat a bit. I love the fact that there are plenty of leftover too!

Happy New Year To All My Family, Friends and Readers!

*Note: BBQ Sauce I used has “Modified Food Starch” so there is a possibility that this product contains gluten.

Alternatives:

• Gayle’s Sweet N Sassy Apple Cider Smoke
• Outta The Park BBQ Sauce
• Fiorella’s Jack Stack Barbecue KC Original Sauce
• Bullseye Original BBQ Sauce
• Bone Suckin Sauce
• Kraft Original Barbecue Sauce
• Mr Spice Honey BBQ Sauce
• Sweet Baby Rays Barbecue Sauce
• Fiorella’s Jack Stack Barbecue KC Original Sauce
• Grendeddy Dave’s BBQ Sauces
• Black Horse Sauces
• Robbie’s Natural Sauces
• Scott’s Food Products Texas Chuckwagon BBQ
• Russ and Franks Sauces
• Heinz (link)
• Organicville
• Wild n Mild
• Cattle Boyz Sauce
• Butch’s Smack Your Lips BBQ