Gluten Free Barbecue Ribs – Island Style

by | Recipes

Gluten free barbecue ribs is one of our favorite summer time dishes, and I am always looking for different ways to prepare them, as well as new flavor combinations.

Gluten Free Barbecue Ribs - Island Style

Many barbecue sauces and/or the spices that are used to make them are not gluten free, so I simply make my own. I do have a traditional barbecue sauce in my cookbook, “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.” That recipe is a traditional, Southern recipe that is perfectly balanced with brown sugar and molasses for sweetness, and vinegar and Worcestershire sauce and Sriracha for heat.

This combination for this recipe came about because I wanted more of an ‘island’ flair. I paired onions, red and orange bell peppers, garlic, mango and coconut palm sugar together to create an amazing ‘island’-inspired flavor combination that was a hit! Since I had not yet prepared my grill for summer time activity, but was eager to give it a try, I prepared this on the stovetop, and it was truly amazing. Can’t wait to give this a try on the grill, and when I do, I will update this entry at that time. Even though I did this with pork country style ribs, I am quite sure that the barbecue recipe would work really well on chicken, beef, fish or shrimp, and as I give those a try, I will also keep you informed of that as well.

First, the ribs were seasoned with salt, pepper and Chef Vedam’s Gluten Free Seasoning Blend.

Seasoned Country Style Ribs
Seasoned Country Style Ribs
Country Style Ribs ready for their sauce
Country Style Ribs ready for their sauce

Once the ribs were done, I began to cook down the onions, peppers, garlic, and mango.

Beginning to make the Island Barbecue Sauce
Beginning to make the Island Barbecue Sauce

Then the spices and the mango juice were added. While that was on a slow simmer, I began to pan sear the country style ribs.

Cooking down the 'fixins' for the Island Barbecue Sauce
Cooking down the ‘fixins’ for the Island Barbecue Sauce

Once the ribs were done, then I added the ribs into the island Barbecue sauce, and allowed them to simmer for a while. Once they had simmered for a while, everything was ready to plate.

Gluten Free Barbecue Ribs - Island Style
Gluten Free Barbecue Ribs – Island Style
Island Barbecue Ribs all plated!
Island Barbecue Ribs all plated!

And now on to the recipe… and do not forget that the printable recipe is below!

Gluten Free Barbecue Ribs – Island Style

 

Ingredients:

1/2 – 1 lb. of Pork Ribs per person

1/2 tsp Salt

1/2 tsp Pepper

1 tsp Chef Vedam’s Gluten Free All Purpose Seasoning Blend

1 Large Sweet Onion

1 Red Bell Pepper

1 Yellow or Orange Bell Pepper (or both if you like)

1 Mango (peeled, sliced and cubed)

1 – 2 tbsp Coconut or Olive Oil

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Chef Vedam’s Gluten Free All Purpose Seasoning Blend

1 tsp Cumin

1 tsp Coriander

1/2 tsp Chili Powder

1” (or more, depending on your taste level) of fresh, peeled, grated Ginger (or you could use 1 tsp. of Ground Ginger)

1 heaping tsp Minced Garlic

2 tbsp Coconut Palm Sugar (or may substitute brown sugar)

2 cup Mango Nectar

Directions:

  1. Liberally spice all sides of meat with salt, pepper, Vedam’s Seasoning Blend and set aside.
  2. Slice and dice onion. Remove seeds from peppers. Slice and dice peppers, add to onions, and set aside. Slice mango, remove skin, and dice mango; set aside separately from onions and peppers.
  3. Place skillet onto stove burner on high heat, and get skillet scalding hot. (I used my large cast iron skillet.) Add oil to skillet, and reduce heat to medium high. Pan sear all sides of seasoned pork until there is a nice char on all sides of meat; remove from skillet and set aside.
  4. Reduce heat on skillet to medium low, add more oil if needed, and begin to saute’ onions and peppers with a dash more salt for 5 – 6 minutes, stirring periodically. 
  5. Add salt, pepper, Vedam’s Seasoning Blend, cumin, coriander, ginger, minced garlic, coconut palm sugar, diced mango and mango nectar to skillet, and stir to blend. Add seared pork back to pan, cover and allow to simmer until pork has reached an internal temperature of 160 degrees.
  6. Remove everything from the heat, remove the ribs from the sauce, and allow to rest 10 – 15 minutes. When ready to serve, plate and add more sauce and ENJOY!

And Now… On to the printable version of the recipe!

Gluten Free Barbecue Ribs - Island Style

Ingredients
  

  • 1/2 - 1 lb. of Pork Ribs per person
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Chef Vedam’s Gluten Free All Purpose Seasoning Blend
  • 1 Large Sweet Onion
  • 1 Red Bell Pepper
  • 1 Yellow or Orange Bell Pepper or both if you like
  • 1 Mango peeled, sliced and cubed
  • 1 -2 tbsp Coconut or Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Chef Vedam’s Gluten Free All Purpose Seasoning Blend
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Chili Powder
  • 1" Fresh Ginger or more, grated or minced, depending on your taste level (or you could use 1 tsp. of Ground Ginger
  • 1 heaping tsp Minced Garlic
  • 2 tbsp Coconut Palm Sugar or may substitute brown sugar
  • 1 cup Mango Nectar

Instructions
 

  • Liberally spice all sides of meat with salt, pepper, Chef Vedam’s Gluten Free All Purpose Seasoning Blend and set aside.
  • Slice and dice onion.
  • Remove seeds from peppers. Slice and dice peppers, add to onions, and set aside.
  • Slice mango, remove skin, and dice mango; set aside separately from onions and peppers.
  • Place skillet onto stove burner on high heat, and get skillet scalding hot. (I used my large cast iron skillet.) Add oil to skillet, and reduce heat to medium high.
  • Pan sear all sides of seasoned pork until there is a nice char on all sides of meat; remove from skillet and set aside.
  • Reduce heat on skillet to medium low, add more oil if needed, and begin to saute’ onions and peppers with a dash more salt for 5 - 6 minutes, stirring periodically.
  • Add salt, pepper, Chef Vedam's Gluten Free All Purpose Seasoning Blend, cumin, coriander, ginger, minced garlic, coconut palm sugar, diced mango and mango nectar to skillet, and stir to blend.
  • Add seared pork back to pan, cover and allow to simmer until pork has reached an internal temperature of 160 degrees.
  • Remove everything from the heat, remove the ribs from the sauce, and allow to rest 10 - 15 minutes. When ready to serve, plate and add more sauce and ENJOY!

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