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    Scott Adams
    Scott Adams

    By Scott Adams •

    Barbequed Ribs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "ksymonds84" in the Open Original Shared Link.

    Ingredients:
    2 racks of baby back ribs
    1/3 cup of McCormick’s Grill Mates Barbeque
    1 bottle of gluten-free beer
    Gluten-free barbeque sauce

    Celiac.com Sponsor (A12):
    Directions:
    Remove the casing on the back side of ribs. Pour the bottle of beer in a large jelly roll pan. Add the ribs to the pan and sprinkle them with McCormick's. Cover tightly in foil and bake in the oven at 200F degrees for 4½ hours (up to 6 hours depending on size of ribs--we used small ones). Next, lightly coat the ribs with Gluten-Free Barbeque sauce and grill them on medium heat for 15 minutes. The ribs should fall off the bone and be very yummy!


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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