6 large (~ 4 lbs) grass fed beef ribs (we used Baldwin Farms ribs)
sea salt and pepper
gluten free BBQ sauce*
Lemon Pepper Asparagus:
1 lb fresh asparagus
sea salt and fresh ground pepper
1 lemon
Arrange ribs flat in a large 2-3" deep pan sprayed with nonstick cooking spray. I used an old disposable turkey foil pan. Cover the ribs with sea salt, pepper, and BBQ sauce and bake at
250 degrees for 30 minutes; be sure to turn the ribs so they do not stick. Keep the ribs covered with sauce and the pan covered with foil. Cook on low at about 200 degrees until fork tender roughly 1 hours.
Steam Asparagus 3-5 minutes until bright green. Remove promptly from pot and serve with a wedge of fresh lemon.
*I used Kraft Carb well BBQ sauce. Most other Kraft BBQ sauces are also gluten free- I called their 800 info line and they confirmed that all of their products would clearly state gluten as containing or deriving from wheat, rye, barley, or oats (even the camel color and natural flavoring).
Meal Ideas:250 degrees for 30 minutes; be sure to turn the ribs so they do not stick. Keep the ribs covered with sauce and the pan covered with foil. Cook on low at about 200 degrees until fork tender roughly 1 hours.
Steam Asparagus 3-5 minutes until bright green. Remove promptly from pot and serve with a wedge of fresh lemon.
*I used Kraft Carb well BBQ sauce. Most other Kraft BBQ sauces are also gluten free- I called their 800 info line and they confirmed that all of their products would clearly state gluten as containing or deriving from wheat, rye, barley, or oats (even the camel color and natural flavoring).
These ribs and the asparagus go great with Rosemary Goat Cheese Potatoes.
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