This recipe had its origins in one my mother and sister used to make. I have changed a few ingredients, but left the technique the same. The ribs are tender and delicious!
Cook time: 6 hours in total
Preparation time: 30 minutes
2 racks of back ribs (about 4 lbs or 24 ribs)
2 large Vidalia onions
3 large cloves of garlic
2 tsp dried rosemary
2 Tbsp olive oil
Coarse salt and pepper to taste
Cut the racks into 3 rib serving pieces. Rub them with olive oil and sprinkle them with coarse sea salt, pepper and rosemary on both sides. Cook them under the broiler or BBQ them until both sides are browned.
Slice the two large Vidalia (sweet) onions and place them in the bottom of the crock pot. Peel and slice the garlic cloves, placing them on top of the onions in the bottom of the crock pot. Place the browned ribs on top.
1 c. gluten free ketchup
1 Tbsp brown sugar
1 Tbsp organic cider vinegar
1 gluten free beef bouillon cube
½ cup red wine (GF beer or water)
¼ cup gluten free Worcestershire sauce
1 Tbsp prepared mustard
½ tsp tandoori masala or curry powder
Combine all the sauce ingredients and pour the mixture over the ribs. Place the lid on the crock-pot and cook on high for 3 hours. Turn the ribs over and spoon the onions and sauce mixture over the ribs. Turn the crock-pot down to low and continue cooking for another 3 hours.
Remove the spare ribs to a platter and pour some of the sauce on top. Serve the rest of the sauce in a gravy boat.