Glazed Spare Ribs

Sauce Prep Time: 75 minutes Rib Cook Time: 4 hours

Teriyaki sauce is one of my most cherished food-memories. The sweet, salty, sticky glaze melting in my mouth, covering the tips of my fingers and napkin. For meat that falls off the bone…Ahhhh! Finally…

You’ll Need:

• Wire Whisk
• Med Sauce Pan
• Measuring Cup
• Tablespoon
• Teaspoon
• · Roast Pan w/ lid & rack in the bottom.

Ingredients:

• 2 Large racks of Pork Spare Ribs
• Water- 2 Cups
• Brown Sugar- 1 Cup packed firmly
• Wheat Free Tamari Sauce- ½ Cup
• Pinch of black pepper, 1 tsp of Cayenne Pepper
• Finely Chopped Garlic- 4 Tbsp
• 1 Tbsp each: Ginger, Sage, Cumin, Tomato Bouillon

Preparation:

• Preheat oven to 300 degrees. Place all racks of ribs in the pan vertically. They lay against eachother, but they will cook thoroughly…don’t worry! Place on lowest rack in the oven and let roast while you are making the glaze.
• In a sauce pan, bring the water and brown sugar to a hard boil for about 30 minutes, stirring frequently. This will begin the reduction process to thicken and create a nice glaze that sticks to the ribs.
• Add Wheat Free Tamari sauce. Let boil over medium heat for 15 minutes.
• Mix in Garlic, Pepper, Ginger, Sage, Cumin, and Tomato Bouillon whisking frequently.
• Simmer sauce for an additional 30 minutes to develop a nice thick consistency, and a deeper flavor.
• At this time, remove ribs from the oven. Rotate ribs and pour equal amounts of sauce over each rack of ribs. Bake for the rest of the four hours allotted. This is a very thick Glaze that is almost like molasses.
• It is important to cook these low and slow. The meat will fall off of the bone and will please your dinner guests…just be ready to give out this recipe!
• ENJOY!!!

Tips:

*I used Pork Spare Ribs that were about 2 feet long for this particular bbq. I am sure it would be wonderful on beef ribs as well if that’s what you prefer.

*Adjust the Cayenne pepper if you like them a bit more spicy, or you can leave it out if you are a weenie like me!