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Quick Fix Gluten Free
by Robert M. Landolphi
The bright and complex sweet-and-sour tastes of Thai cooking pair with smoky, spicy barbecue flavor in these unique and incredible baby back ribs.
Makes 4 to 6 servings
Cooking Time: 4½ hours


    • 3 pounds baby back ribs
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup gluten-free soy sauce
    • 1/4 cup sweet chill sauce
    • 1/4 cup freshly squeezed lime juice
    • 1/3 cup packed brown sugar
    • 1 tablespoon gluten-free Thai fish sauce
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon minced peeled fresh ginger
    • 1 clove garlic, minced
    • 1/4 teaspoon hot red pepper flakes
    • 1/4 cup plus 1 tablespoon chopped fresh cilantro


Preheat the oven to 200°F and season both sides of the ribs with salt and pepper. Place the ribs on a greased baking sheet, cover with aluminum foil, and cook for 4 hours. Remove the ribs from the oven and set aside to cool.

In a medium saucepan over medium heat, whisk together the soy sauce, sweet chili sauce, lime juice, brown sugar, fish sauce, sesame oil, ginger, garlic, red pepper, and 1/4 cup of the cilantro and simmer just until the sugar is melted and the sauce Is slightly thickened. Remove from the heat and set aside to cool.

Preheat a grill to medium heat.

Brush some of the sauce on both sides of the ribs. Cook for 30 minutes, turning every 10 minutes and brushing with more sauce. Cut the ribs into sections, place on a platter, and sprinkle with the remaining tablespoon of cilantro.

Chef's Note:
To save time the sauce can be made and the ribs precooked a day ahead of time and refrigerated until needed

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