Gluten Free Ribs with a homemade sauce and chive mashed potatoes.

I’ve finally figured out how to get moist, tender and juicy ribs. I peel off the membrane on the back and then cook them bone side up wrapped in foil and cooked on about 250 degrees Fahrenheit for about 3.5 hrs, then finished them on the grill.

The sauce was not measured, but FODY Ketchup, Heinz Mustard, Some Best Foods Mayo, and some pepper, cayenne, and chili and a pinch of corn starch. Cook on low for about 20 – 25 minutes, rough estimate and then just kill the heat and set aside. Spread on to the ribs after putting them on the grill and enjoy. Finished my ribs on the grill for about 40 minutes.

Mashed Potatoes: 2 Bags of Ore Ida Steamables, 1 24 oz container daisy sour cream, 1.5 sticks butter, chives, 1 8 oz package parm cheese ground up in food processor to powder consistency, and then salt/pepper to taste.

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