There is nothing quite like Texas BBQ. I had some of the best food I’ve EVER eaten the last time I was in Texas. So, for Memorial Day Weekend, I planned a full-out BBQ rib dinner. It’s been almost a year since I’ve made them. It was in August of last summer!
I’ve made ribs about 50 times in my life, but for some reason last time around they didn’t turn out like I wished. I was in a hurry… and any wise culinarian knows that you can’t rush good barbeque! I finally got up the courage to make ‘em again, and it was well worth the wait. Spot-on fall-off-the-bone pork BBQ ribs with Stubbs gluten free hickory bourbon barbeque sauce. They were a hit!
Simple Boil and Bake Gluten Free BBQ Ribs:
• One large package of pork baby back ribs
• One jar of Stubb’s BBQ sauce (their hickory bourbon is the perfect amount of smoky and sweet)
• Salt and pepper to taste
• Boil ribs on medium heat for 2 hours, uncovered
• Preheat oven to 375 degrees
• Place ribs meat-side down in a glass Pyrex casserole dish
• Apply coating of salt and pepper to all sides of rib rack and add sauce to cover
• Bake in preheated oven for 30 minutes. Remove and cool for 10 minutes.
• Cut rack into individual rib segments and serve with more barbeque sauce!