Gluten-Free BBQ Time

Now that summer is here I have the urge to get the grill going. Over the weekend I posted a burger recipe that got me in the mood for grilling!

I am going to share a couple of super easy grill recipes to put on your menu rotation this year. The first recipe is one that I got from my sister. I now swear by making my baby back ribs this way.

BBQ Baby Back Ribs

• 2 racks of pork back ribs
• 1 bottle Sweet Baby Ray’s BBQ sauce (all varieties are gluten-free)
• Salt & Pepper

1. Do this step earlier in the day or at least 2-3 hours before you want to grill your ribs. Heat oven to 350. Cut each rack of ribs in half. Sea salt & pepper both sides. In a large, glass pyrex dish, pour some BBQ sauce. Coat each rack of ribs with sauce, don’t be stingy. Place ribs in dish in a single layer. Cover tightly with foil.
2. Bake ribs in oven for 2 hours at 350.
3. Remove ribs and let cool down before placing in fridge or hold aside to place on the grill.
4. Heat up grill to medium – medium high.
5. Baste ribs with some more BBQ sauce. Place ribs on grill for just a few minutes a side to finish off cooking.

Perfect every time. If you are not a fan of Sweet Baby Ray’s BBQ Sauce, there are many gluten-free versions on the market. Montgomery Inn, Kraft Original, Bone Suckin’ Sauce & KC Masterpiece come to mind as others that are gluten-free. Always remember to double check the label.

Next up? Pork chops! When we eat pork chops, we always buy the boneless, butterfly chops. I used to make pork chops with Shake & Bake, but my husband is not fond of breaded pork and I have found many better ways to make pork.

Spicy Marinated Pork Chops
**Recipe found on allrecipes.com

• 3/4 cup soy sauce (La Choy is GF; note ~ you want to use low-sodium here or it will be too salty)
• 1/4 cup fresh lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon chili sauce (I use just under a TBSP of chili powder b/c I didn’t have any sauce)
• 1/4 teaspoon garlic powder
• 8 center cut pork chops (you could also use this marinade with a pork tenderloin)

1. Whisk together in a bowl the first 5 ingredients. Pour over pork chops and place in fridge to marinate for a minimum of 6 hours, even overnight if you wish.
2. Heat up grill and grill for about 6-10 minutes per side, depending on thickness of chop. (as you see in my pic, I cut open my chops to make sure they were done ).
3. Serve! Simple, easy & yummy!!

These go great with basmati brown rice or roasted sweet potatoes.

Filet Mignon is another favorite in our house. My husband is the grill master when it comes to steak. We will often buy a whole beef tenderloin when it is on sale ($6.99 or $7.99/lb). Aaron will cut & portion out the tenderloin into filets. The butcher will also do this free of charge. He then seasons the steak with sea salt, pepper & a touch of garlic powder. We like our steaks medium-rare, so it doesn’t take long once the grill has been fired up for them to be done. We usually serve our filet along with garlic mashed potatoes (another of Aaron’s specialties) and steamed broccoli.

If you like to roast your vegetables, as I do, move your operation outdoors! Anything you roast, try on the grill. Just toss in a marinade or spray with Pam and season as you wish. Place on the grill, but keep a close eye as they will cook fast, depending on the temperature. There are vegetable baskets to place the veggies in, skewers or you can make your own foil packets.

Eating gluten-free BBQ is easy! Just get creative & light those grills!