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BBQ Back Ribs and Salsa Rice au Gratin https://www.metro.ca/userfiles/image/recipes/cotes-levees-bbq-riz-salsa-gratine-4791.jpg PT20M PT1H45M PT2H05M
Place the ribs in a roasting pan. Add 1/4" of water into the pan. Spread the ribs with the garlic and beef broth.Mix together the marinade ingredients listed below. Pour half of the marinade over the ribs. Set the rest of the marinade aside for basting at the end of cooking time.Preheat oven to 350°F (180°C). Cover ribs with foil. Cook for approximately 1 hr 30 min or until tender.Remove the foil and baste ribs with reserved marinade. Roast uncovered for 15 minutes. When cooked, ribs may be grilled on the BBQ if so desired.Salsa Rice au GratinMix together cooked rice and salsa. Put rice mixture into portion-sized baking dishes. Add pepper strips.Cover with cheese and grill in oven. Serve with green salad and lemon wedges.
4
4 1 4 4
1 kg back ribs 1 Tbsp. (15 mL) garlic, minced 2 Tbsp. (30 mL) concentrated beef broth 2 cups (500 mL) marinade of your choice (ask your butcher to recommend the marinade which best suits your needs: mesquite, spareribs and chicken, tex-mex, three-pepper, etc.) 4 tsp. (20 mL) garlic 2 Tbsp. (30 mL) molasses 4 Tbsp. (60 mL) brown sugar 2 cups (500 mL) steamed rice, cooked in chicken broth red pepper, sliced into strips for garnish nacho cheese mixture 4 Tbsp. (60 mL) salsa
BBQ Back Ribs and Salsa Rice au Gratin

BBQ Back Ribs and Salsa Rice au Gratin

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:20
Preparation
1:45
COOKING
2:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 kg
    back ribs
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  • 1 Tbsp.
    (15 mL)
    garlic, minced
  • 2 Tbsp.
    (30 mL)
    concentrated beef broth
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  • 2 cups
    (500 mL)
    marinade of your choice (ask your butcher to recommend the marinade which best suits your needs: mesquite, spareribs and chicken, tex-mex, three-pepper, etc.)
  • 4 tsp.
    (20 mL)
    garlic
  • 2 Tbsp.
    (30 mL)
    molasses
  • 4 Tbsp.
    (60 mL)
    brown sugar
  • 2 cups
    (500 mL)
    steamed rice, cooked in chicken broth
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  • red pepper, sliced into strips for garnish
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  • nacho cheese mixture
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    SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CAMPESINO SALAMI OR GHIDETTI PROVOLONE CHEESE

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  • 4 Tbsp.
    (60 mL)
    salsa
Imprimer ma sélection

Preparation

Place the ribs in a roasting pan. Add 1/4" of water into the pan. Spread the ribs with the garlic and beef broth.

Mix together the marinade ingredients listed below. Pour half of the marinade over the ribs. Set the rest of the marinade aside for basting at the end of cooking time.

Preheat oven to 350°F (180°C). Cover ribs with foil. Cook for approximately 1 hr 30 min or until tender.

Remove the foil and baste ribs with reserved marinade. Roast uncovered for 15 minutes. When cooked, ribs may be grilled on the BBQ if so desired.

Salsa Rice au Gratin

Mix together cooked rice and salsa. Put rice mixture into portion-sized baking dishes. Add pepper strips.

Cover with cheese and grill in oven. Serve with green salad and lemon wedges.

Source : Metro

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Gluten-free recipes

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