Serves 4

Free of: All top allergens and gluten-free.

Ingredients

• 2 racks of baby back ribs
• 2 cups (475 mL) pineapple juice
• 1 cup (250 mL) water
• 1 cup (250 mL) ketchup
• 1/2 cup (125 mL) brown sugar
• 1/4 cup (60 mL) ginger, finely chopped
• 1/4 cup (60 mL) garlic, finely chopped
• 1 tbsp (15 mL) chilli flakes
• 1 tbsp (15 mL) dried thyme
• 1/2 tsp (2.5 mL) salt
• 1/2 tsp (2.5 mL) pepper

Method

1. Preheat oven to 400°F.
2. Place ribs in large oven-proof dish.
3. Combine all other ingredients in large saucepan. Stir and bring to boil. Reduce heat and simmer for 10 minutes until thickened. Turn off heat and let cool.
4. Pour marinade over ribs and refrigerate for 2 to 6 hours.
5. Bake ribs for 40 minutes, turning once or twice.
6. Remove ribs and transfer to barbecue preheated on high. Cook for about five minutes on high, for a crispy finish.
7. Cut each rack in half. Serve immediately.

By Simon Clarke

First published in Allergic Living magazine.
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