Gluten Free Sweet Chili Root Beer Ribs

Cut up pieces of Sweet Chili Root Beer Ribs glazed with sauce on a plate with cooked corn.

These Asian pork ribs have the perfect balance of sweet, heat and smoke for a complex flavour that might make you lick your plate. Make a gluten free version of kecap manis in 10 minutes or try the substitute.

Course Main Course

Cuisine American, Fusion, Indonesian

Keyword Asian pork ribs recipe, Asian ribs recipe, root beer ribs, Sweet Chili Root Beer Baby Back Ribs

Prep Time 15

Cook Time 15

Pre-baking time 2

Total Time 2 30

Servings people

Calories 783kcal

Author Cinde Little

Ingredients

2 racks baby back ribs
2 teaspoon salt

Sweet Chili Root Beer Sauce

6 tablespoon gluten free kecap manis*
¼ cup root beer
¼ cup sweet chili sauce also called Thai chili sauce
2 tablespoon Sriracha chili sauce

Instructions

Sweet Chili Root Beer Sauce

In a large glass measuring cup combine kecap manis, root beer and both chili sauces. Set aside ½ cup of sauce for serving. Use the remaining sauce to brush the ribs when on the grill.

Cook Baby Back Ribs

Let ribs sit at room temperature for 1 hour.
Preheat the oven to 300°F.
Sprinkle the meat side of the ribs with salt. Place on a lightly oiled baking pan and cover with foil. Bake in oven for 2 hours. The meat should be tender but not falling off the bone. Ribs can be prepared to this point a day in advance. Return to room temperature before finishing on the grill.
Brush ribs on both sides with sauce. Grill, turning once, until nicely lacquered, about 15 minutes total.
Cut each rack into two or three pieces and transfer to a platter. Serve reserved sauce on the side or drizzle some over the ribs.

Notes

*Kecap manis is a sweet Indonesian soy sauce that is typically contains wheat. The substitute in this recipe is 1 cup gluten free soy sauce and add ¼ cup brown sugar. The authentic version includes palm sugar, garlic, lemon and star anise and you can find my recipe for gluten free kecap manis.

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