Jenny’s Gluten Free Sweet & Sour Ribs

This post seems to have been a long time in the making. Hubby has started a new job … in another city … so I have been a “single” Mom for the past three weeks … three weeks left to go before he is able to come home and commute from here. I must say, being at home all day and night with the kids is definitely a challenge. All you single Moms out there know just how hard it can be. (You truly hold superpowers in my books! Kudos to all you Superwomen for all your hard work!) I mean, when you’re it for 24 hours a day, you really have to be on your game … ALL the time! I’ve had to prioritize what needs to be done, what doesn’t really need to be done, but that I want to do, and what I want to do, but can’t (this last one was a hard one to let go). But, in the end I’m learning to just relax and let things happen. I feel like I’ve taken charge of my life and am super happy about the direction our family is headed. So, with that said, my house is basically a mad house. I’ve been busy doing all the summer-y things I can, because I can already feel the air outside changing to that cool, fall weather. (That’s just depressing!) Also, I’ve been busy getting ready for school for both of the kids. This year Oliver will be in Grade 1 and Charlotte will be starting preschool. I look at my kids and I can’t believe how quickly they’ve grown. Everyone always told me when they were babies to enjoy the time because it will fly by. I thought … yeah right, it can’t go by that fast! But, I was wrong, it’s true. They do grow up too fast, but in the same breath I wouldn’t want to go back to when they were babies. I didn’t sleep. And, I am finally catching up on all the years I lost while they were babies! I have finally figured out the kids’ food issues, not to mention my own, and I couldn’t go back. I am quite content with being not sleep deprived and full of energy and most of all happy.

This recipe is a newer recipe of an older version of my Mom’s sweet and sour ribs. Everyone in our house loves pork ribs and I often end up BBQing or throwing them in my Crockpot for an easy meal. I have to thank my sister-in-law. She showed me the trick to a beautiful, fall off the bone rib a while back and I’ve never forgotten it. After buying my side ribs, I take a knife and peel off the silver skin on the back. If you don’t know what I am talking about, just google it to find out. It’s kinda gross, but it’s worth it. You won’t get your ribs tender if you don’t. Instead, you’ll end up with a chewy rib that’s not good to eat! Once I’ve peeled off the silver skin, I boil my ribs on medium heat for an hour or longer. This will make your ribs … oh so delicious! Don’t skip out on this step or you’ll be sorry! Then after they’ve boiled, remove them from the water and BBQ them or throw them in the Crockpot. For this recipe I chose to boil my ribs and then throw them in the Crockpot with the sauce, so I could kinda forget about them. When we were ready to eat, the ribs were done to perfection. Give this recipe a try and let me know your thoughts!

Jenny’s Gluten Free Sweet and Sour Ribs

1 cup apple cider vinegar

1/2 cup brown sugar

2 1/2 cups pineapple juice, unsweetened

3 tbsp molasses

3 garlic cloves, minced

1 tbsp yellow mustard

1 green onion, diced

1- 14 oz can of crushed pineapple, drained

1/4 cup water + 2 tbsp corn starch

salt & pepper to taste

Fill a large stock pot, 1/2 to 3/4 full of water, add 1 or 2 racks of pork side ribs, cut into 3 rib sections. Bring to a boil. Reduce heat and simmer on medium heat for about an hour. While your ribs are boiling prepare the sauce.

In a medium sauce pan, combine the apple cider vinegar, brown sugar, pineapple juice, yellow mustard, garlic cloves and molasses. Cook on medium-high heat until sauce comes to a boil. Reduce heat slightly.

In a measuring cup combine the water and cornstarch. Mix well. Slowly add the cornstarch/water mixture to your sauce a tablespoon or two at a time. Continue to stir the sauce while it simmers and thickens. Cook the sauce until it has thickened to a syrup type consistency. Remove from heat and set aside.

After your ribs have boiled for an hour, remove them from the water and transfer them to your crockpot. To your Crockpot add the diced green onion, can of crushed pineapple and salt and pepper. Pour the sauce over the ribs, making sure that each rib is coated evenly. Cook on high heat for about 2 – 3 hours.

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There you have it! Tender, moist, fall-off-the-bone ribs that will have your family begging for more!

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Love,

Jenny

PS If you don’t have a Crockpot, just throw your ribs in a large baking dish with a lid and cook at 275 F in your oven for 2-3 hours.

PPS If you serve this dish alongside rice, you can use any leftover sauce to help flavour your rice. Just spoon over top!

Jenny's Gluten Free Sweet & Sour Ribs
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 1 cup apple cider vinegar
  • ½ cup brown sugar
  • 2½ cups pineapple juice, unsweetened
  • 3 tbsp molasses
  • 3 garlic cloves, minced
  • 1 tbsp yellow mustard
  • 1 green onion, diced
  • 1- 14 oz can of crushed pineapple, drained
  • ¼ cup water + 2 tbsp corn starch
  • salt & pepper to taste
Instructions
  1. Fill a large stock pot, ½ to ¾ full of water, add 1 or 2 racks of pork side ribs, cut into 3 rib sections. Bring to a boil. Reduce heat and simmer on medium heat for about an hour. While your ribs are boiling prepare the sauce.
  2. In a medium sauce pan, combine the apple cider vinegar, brown sugar, pineapple juice, yellow mustard, garlic cloves and molasses. Cook on medium-high heat until sauce comes to a boil. Reduce heat slightly. Stir often.
  3. In a measuring cup combine the water and cornstarch. Mix well. Slowly add the cornstarch/water mixture to your sauce a tablespoon or two at a time. Continue to stir the sauce while it simmers and thickens. Cook the sauce until it has thickened to a syrup type consistency. Remove from heat and set aside.
  4. After your ribs have boiled for an hour, remove them from the water and transfer them to your crockpot. To your Crockpot add the diced green onion, can of crushed pineapple and salt and pepper. Pour the sauce over the ribs, making sure that each rib is coated evenly. Cook on high heat for about 2 - 3 hours.

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