Gluten Free Slow Roasted Baby Back Ribs
By Sue Serves 6
These ribs are fall-off-the-bone delicious. Who needs gluten when you can have pork!
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- 2 racks pork baby back ribs
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 2 Tablespoons Old Bay Seasoning
- ½ teaspoon onion powder
- ¼ teaspoon celery salt
- ½ cup dark brown sugar
- ¼ teaspoon fresh ground pepper
- ¾ lb Sweet baby Rays barbecue sauce
- ¼ cup white sugar
You may also need:
Aluminum Foil, Spatula, Spoon
Preheat oven to 225 degrees.
Mix all the spices and sugar together and rub evenly over ribs.
Place ribs, meat side down, in baking dishes.
Cover the baking dishes with aluminum foil and place in the oven. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
Drain off the drippings. Flip the ribs over using two spatulas so they don’t fall apart. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
Remove from oven and serve them up with a side of mashed potatoes.
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