Usually, recipes suggest to bake or grill baby back ribs super slowly for most of the day. This recipe for gluten free baby back ribs is faster and with much fewer calories. While baby back ribs are wonderful when they are cooked to the fall off the bone stage, it makes them extremely difficult to serve and nicely present. These turn out tender without falling off of the bone.
Skip all of the rubs, marinating, and hours of baking ribs. Simply boil the ribs, lather on the sauce of choice, and broil or grill.
How Many Ribs Per Person?
My adult daughter and I both had four ribs each the first night (more than we needed) and three each the second night. They were super meaty and comprised of 14 ribs. I think four would be perfect for my husband, who is a meat lover. It really depends on what you serve them with. I served them with a small amount of Homemade Fries and a Pesto Caesar Salad and we were stuffed!
Price of Baby Back Ribs:
Recently, Raley’s grocery store (in Northern and Central California) had baby ribs on sale for $2.99 per pound. Each rack cost me a little over $11. (Then, the following week, they were on sale for $2.49 per pound). They regularly sell for $5.99 per pound. This week, they’re on sale for $3.99 per pound.
Brands of Gluten Free Barbecue Sauce:
Here is a list to get you started for gluten free barbecue sauce brands available at Walmart.
Annie’s® Organic Gluten Free BBQ Original Recipe Sauce
1 rack pork loin baby back ribs (containing 14 ribs)
To Make the Honey Chipotle Sauce:
Stir together the honey and sauce until thoroughly combined; set aside along with a basting brush.
To Make the Ribs:
Lay the rack of ribs meat side down. Using a sharp knife (I used a paring knife), lift the skin from one of its shortest edges. Be sure to loosen the entire edge. Then, using your fingers pull the skin away from the rack of ribs.
Slice the ribs into three or four sections and place in a large pot. Cover with water, bring to a boil, and lower heat. Simmer for 30 - 45 minutes until tender. To test for tenderness, push on the meat. It should be spongy and spring back. Do not overcook or all of the fat will be removed and the ribs will become dry.
Preheat the broiler to low. Place about 1-1/2 water at the bottom of a broiling pan.Remove the ribs from the pot and transfer to the top of the broiling pan. Broil for about 5 minutes. Then increase the heat to high broil. Keep a close eye on the ribs to prevent burning. Alternatively, you may grill them using the same instructions. Again, do not overcook or all of the fat will be removed and the ribs will become dry.
Serve them warm without slicing each rib. Slicing into individual ribs is only suggested when serving as an appetizer. Slather on additional sauce of your choosing. Place a little prep bowl of the person's desired sauce on their plate.