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Gluten Free Spicy Hunan Ribs
Prep time
Cook time
Total time
Gluten Free Spicy Hunan Ribs
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 2 full racks baby back ribs, membrane removed
- 2 bottles of Wok Mei Hoisin Sauce - gluten free
- ½ cup Frank's Redhot Original Cayenne Pepper Sauce - gluten free
- ¼ cup Tamari Soy Sauce - gluten free
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons fresh grated ginger
- 2 tablespoons minced garlic
- sesame seeds for garnish
Instructions
- Remove membrane from the ribs then wash and pat dry with paper towels.
- In a medium bowl, combine the hot sauce, hoisin sauce, soy sauce, sesame oil, ginger, garlic and brown sugar.
- Place the ribs in a large resealable plastic bag. Add 1½ cups of the sauce mixture over the ribs. Gently massage the ribs to coat. Marinate in the fridge for at least 3 hours or overnight. Reserve the remaining sauce for basting.
- Preheat oven to 250 degrees F.
- Place ribs on a grill pan. Discard the marinade sauce. Cover with foil and bake for 2½ hours to 3 hours. Remove the foil and baste with the remaining sauce. Broil for few minutes until sauce is bubbly then baste the other side as well. Garnish with sesame seeds. Done!
