It’s easy to forget that ribs aren’t just for grilling. This gluten-free braised ribs recipe makes dinner nearly effortless. With five minutes of prep and a long, slow braise in the oven, dinner nearly makes itself!
Braised and Glazed Gluten-Free Spare Ribs
A riff on the original from San Francisco’s bygone Hi Lo BBQ, these are well-spiced and vinegar-braised in a foil pocket for ultra juicy, sweet-tangy results. For best results, remove the ribs' membrane before preparing (you can find an easy how-to video online). Also, rub the ribs with seasonings the night before to save yourself an hour of wait time, and serve them solo or with any type of veggie mash—and lotsof napkins.
- 2 tablespoons paprika
- 2 tablespoons ground coriander
- ¼ cup dark brown sugar packed
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 pounds (1 rack) pork spare ribs washed, patted dry, membrane removed and discarded, and cut into two half-racks
- ½ cup red wine vinegar
In a small bowl, combine the paprika, coriander, sugar, salt, and pepper.
Place one half-rib rack on a piece of heavy-duty aluminum foil large enough to completely encase the ribs, shiny side down. Pat half the dry rub onto both sides of the ribs, and close the foil around the ribs in a way that won’t allow juice to spill during cooking.Repeat with the other half-rack. Refrigerate both foil-wrapped racks for at least 1 hour.
Preheat the oven to 300ºF. Briefly warm the red wine vinegar and ½ cup water in the microwave or a small pot over medium heat.
Place the foil-wrapped ribs on a baking sheet. Open one end of the foil and pour half the vinegar water into one foil packet, then close the packet. Repeat with the other half of the vinegar water and other rib packet. Gently tilt the baking sheet to evenly distribute the braising liquid. Place the ribs in the oven and braise for 2 hours.
Transfer the ribs to a plate and transfer the braising liquid to a medium saucepot. Using a spoon, remove and discard as much of the clear fat from the ribs that settles at the top as possible, then bring the remaining liquid to a simmer and reduce it until it has a thick syrupy consistency. Baste the ribs with the glaze, place the ribs on a baking sheet under the broiler for 1 minute, or until the glaze is slightly caramelized, baste with the remaining glaze, and serve.
Photo: Maren Caruso