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Gluten Free Barbecue Ribs - Island Style

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.
Many barbecue sauces and/or the spices that are used to make them are not gluten free, so I simply make my own.
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: Gluten Free Chicken
Servings: 4
Calories: 456kcal


  • 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


  • 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!


Calories: 456kcal | Carbohydrates: 32g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 719mg | Potassium: 898mg | Fiber: 3g | Sugar: 26g | Vitamin A: 2957IU | Vitamin C: 109mg | Calcium: 84mg | Iron: 3mg
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