Recipe: Tomato-Less BBQ Baked Ribs

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Tomato-Less BBQ Baked Ribs
{gluten/dairy/soy/corn/potato/tomato/egg free}

I took my ketchup recipe and turned it into a delicious BBQ sauce for literally fall-of-the-bone ribs. Yum!

Ingredients:
4 large or 6 small red peppers
1/2 cup vegetable broth
4 sprigs cilantro
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 tablespoon chili powder
1 tablespoon chives
1 1/2 lbs baby back ribs

Making It:

  1. Cut up red peppers into big chunks. Bake them on parchment paper at 350 degrees for 30 minutes. Feel free to let them cool, then remove the skin if dsired. I just kept the skin on.
  2. Put all of the ingredients (except the ribs) in a blender or food processor to make your sauce.
  3. Spread the sauce on both sides of the meat.
  4. Cover and bake at 350 degrees for about 1 1/2 hours.
  5. Uncover and turn down the temperature to 325 degrees. Bake for another 15 minutes. It’s really important that you leave the ribs in for the entire time. When they are done you’ll be able to take a piece off using just a fork.

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