Memorial Day BBQ: Gluten-free Style

Yesterday my family and I had a BBQ, and we once again enjoyed a delicious meal. Among the menu was BBQ chicken and ribs. Traditionally we use FunniBonz BBQ sauce for the marinade, however I decided to try out a new recipe from my Cooking for Isaiah Cookbook.

I made Penny’s sticky pineapple-brown sugar BBQ ribs/ pineapple-brown sugar BBQ sauce. After making the ribs, I used some of the BBQ sauce to marinade my chicken, since I don’t eat ribs. (Note:I doubled the recipe, however I did not double hot sauce)

Here is what you will need to make the sauce:
1 (8 oz) can of crushed pineapple in juice
2 cups of ketchup
1/4 c. Worcestershire sauce
1/4 c. Louisiana-style hot sauce, such as Frank’s RedHot, or to taste
1/4c. Apple cider vinegar
2 tbsp honey
2 tsp Dijon mustard
1/4 c. water
1/2 cup packed light brown sugar
1 tsp ground ginger
salt and pepper ( I did not add this)

In a medium bowl combine all ingredients; bring to boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and pepper if desired. Let cool


2 racks pork spareribs (about 4 lbs)
Salt and Pepper
4 cups Pineapple- brown sugar BBQ sauce

Season the ribs all over with salt and pepper. Place ribs and about 3 cups of BBQ sauce in a jumbo resealable plastic bag. Cover and refrigerate for at least 1 hour or overnight.

Preheat oven to 300*. Line two baking sheets with aluminum foil. Place ribs on prepared baking sheet, meaty side up. Roast, basting occasionally with the remaining 1 cup of BBQ sauce, until tender, about 2 hours. Let cool for 5 minutes. Cut into individual ribs.

Everyone enjoyed the ribs. They were tender and the meat fell right off the bone. While they enjoyed ribs I enjoyed some BBQ chicken. I really enjoyed the pineapple- brown sugar BBQ sauce. It was sweet and had a little “kick” to it. Just the way I love my BBQ sauce (I’m not a huge fan of spicy foods)!

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