Penzey's Chili 3000 Mix
03/06/2011 16:39 Filed in: Entree or Main Dish
While perusing the meat cases at Brandon Meats, I saw a nice rack of ribs. I had never cooked ribs, but they looked too good to pass up.
Since Google and I are on a first name basis, I decided to see what he could dig up for me. I finally decided upon this recipe at AllRecipes.com. Since it was basically gluten-free from the get-go, there was little converting. Be aware - many Worcestershire sauces are not gluten-free, as well as soy sauces.
Not all of our recipes are "Company Food", but we have deemed this worthy of that title. Company Food is food that we'd serve to guests or at family functions.
Not being one that strictly follows recipes, I decided to modify the one I found and created what you see below.
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
A rack of 12 (or more!) spareribs
1 cup of brown sugar
1 to 1 1/2 cups of ketchup
1 teaspoon tomato paste
1/2 cup GF soy sauce (La Choy)
1/2 cup Worcestershire sauce (Lea & Perrins is GF in the USA)
1/4 cup of rum (optional)
4 cloves of crushed garlic
2 1/2 teaspoons dry mustard
1 teaspoon Penzey's Chili 3000 mix
1 Bottle GF Beer - Use when oven roasting the ribs
Preheat oven to 350.
In a large bowl, mix all sauce ingredients together.
Pull out about 1/4 cup of sauce for coating the raw ribs. This prevents contaminating the entire batch of sauce with raw meat.
Cut ribs into manageable pieces (I had 2 slabs of 6 ribs).
Liberally coat raw ribs with the sauce.
Place ribs in a container and store in fridge 1 - 2 hrs or overnight if you have time.
Remove ribs from fridge & wrap in tinfoil - double layers if you like.
Pour bottle of beer in large roasting pan.
Insert a small oven safe rack in the pan. I used 3 "snakes" of tinfoil since I had no rack. This keeps the meat out of the beer.
Place ribs in the pan.
Bake for 1 1/2 hours.
Remove & unwrap ribs.
Apply another coat of sauce and loosely wrap.
Preheat Grill to 350 - 400. I used a gas grill.
Apply vegetable oil to paper towel and wipe on grill grate.
Place ribs on grill grate. Meat side up.
Use in-direct heat when grilling the ribs. Burnt ribs are not good eats!
Every 10 minutes - add another layer of sauce.
Total grill time about 30 - 40 minutes.
This entire cooking process does take about 3 hrs like the original recipe states. It depends on how long you leave the ribs marinade after the roasting. I left mine sit about 30 - 45 minutes before grilling. Your patience will be rewarded!
Note: I doubled the amount of sauce, however I didn't double all the ingredients. I didn't have chile sauce so I replaced it with ketchup & chili seasoning mix.
Adjust the ingredients of the original sauce to your liking. I didn't want my sauce to be too sweet, so I didn't double the brown sugar.
I didn't have Chile sauce so I sub'ed with ketchup & chili seasoning. I also increased the dry mustard.
I did not double the rum, I wasn't sure how it was going to taste. We happened to have some White rum we brought back from our last trip to Jamaica. You could taste the rum, but not over powering.
Taste it as you go - adjust accordingly - and make notes!
There's a good bit of sauce leftover. We plan to use it on chicken next!
Next time, I'd cut back the chili seasoning a bit. The sauce applied to the ribs was perfect after cooking. The unheated sauce has a bit of a bite to it. This is good if you like a little extra bite. Peg does not, I do.
Next time, I think I'll put the meat directly in the GF beer, I opted not to this time since it was the first time making this. I added the beer so the meat wouldn't dry out.