These simple oven-baked ribs start with store-bought gluten-free barbecue sauce, but are upgraded with three key ingredients: green chilies, coriander, and ginger.
It feels like I discovered these ribs yesterday, but in fact I have been making this recipe for 10 years! Even if they are baked in the oven, they are delicious all year round. Because of the humble origins of this dish in my cooking rotation in my 20s, I always think of summer.
I used to hate Hampton, but my friend Kate always managed to drag me off my high horse (go to vineyard) Several times a summer. When I was in my early twenties, this was always a shaky shared house. As the age increases, as the ratio of 24-year-old children to beds decreases, housing becomes better. In the end, there are no 24-year-olds at all. Now there are only 2 and 4 year olds, they still somehow manage to be less destructive than our peak.
However, in the past, cooking in a shared house was a bit like a nightmare. There is a notorious story about a 24-year-old young man who tried to bake cheese directly on the electric stove and almost burned the house. She apparently didn’t realize that the house was not equipped with an industrial-size George Forman stove and might need a pan. But despite these horrible scenes, a culinary miracle rises from the ashes of Kate’s shared kitchen (one does not smell like burnt velvet). My friends, is this oven grilled ribs with coriander barbecue sauce?
My friend Graeme’s mother invented the glaze, and the magical flavor that appeared was based on using barbecue sauce purchased from the mill store. Since then, I tried to make it with more high-end things, she was right, it just confuses the nuances of the finished product. My high horse has since become a ranch.
The rest of the equation is simple, when you are serving food for many people, putting it in the back pocket for summer barbecue is the perfect choice. Puree the bottled sauce (gluten-free and low FODMAP, if this is a problem) with whole jalapenos, a grain of ginger, and a bunch of coriander. You have it.
I have used Graeme’s barbecue sauce on all kinds of things — burgers, chicken, pork — but my favorite recipe is always the way I taste it for the first time, spreading a row of baby backs or St. Louis Style ribs slowly melt in the oven. It has been almost 10 years since the first discovery. I made them on many summer nights when I went to my favorite bougie beach resort with my friends and was told that they are the best ribs anyone has ever eaten. I even turned Charlie’s family into eating ribs on Christmas Eve. These were the tickets at the time.
You can of course start these in the oven and then fry them crispy on the open charcoal grill. But even in the summer, I like the technique of grilling ribs without the oven.
If you are looking for a simple July 4th treat to complete the burger, regardless of the ratio of the 24-year-old to the sofa cushion, I strongly recommend that you prepare a batch of green Chilean coriander barbecue sauce and spin these ribs.
With health and hedonism,
Phoebe
Easy oven grilled ribs with green chile coriander barbecue sauce (gluten-free, low FODMAP)
Oven-baked ribs get some help from gluten-free (or low FODMAP) store-bought sauces, but the added ingredients do turn it into something special you can’t get in the store. I like to use this sauce for heating, so I leave the seeds in the jalapeno. You can choose the spiciness you like, and choose to remove the ribs and seeds. Baby’s back ribs and Sst. The ribs of Louis Style are very good. If you want to make more ribs, the sauce will stretch. No need to double!
Instructions
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Preheat the oven to 325 degrees Fahrenheit. Line the rimmed baking sheet with parchment paper.
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In a small food processor, puree the barbecue sauce with cilantro, jalapeno and ginger until smooth.
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Place the ribs on a baking sheet and sprinkle salt on both sides. Spread half of the barbecue sauce. Make sure you can buy it in every corner and crevice. Lay the ribs down and cover tightly with foil. Bake in the middle of the oven for 2 hours, until the ribs are soft but not completely off the bones. Remove the tin foil and glaze the ribs with another layer of barbecue sauce. Increase the oven temperature to 400 degrees, then roast the ribs until dark brown and crusty, and roast for about 15 to 20 minutes. Move to the cutting board.
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Once cooled to the touch, cut the ribs into individual pieces. Serve while hot or at room temperature with the remaining barbecue sauce.
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