BBQ Ribs

Ingredients:

- 2 lb back ribs

- 1/4 onion

- 2 slices ginger

- 1 star anise

- 2 tsp salt

Sauce:

- 3/4 cup Heinz gluten-free ketchup

- 2 tbsp brown sugar

- 2 tbsp gluten-free soy sauce

- 2 tbsp wine vinegar

- 1 tbsp gluten-free yellow mustard

- 1 tsp garlic powder

- 1 tsp papriaka*

- 1/2 tsp Cayenne pepper

- 1 tsp salt

Preparation:

- Rinse ribs in cold water twice. Cut into slices along bone.

- Transfer ribs to a large pot. Fill ribs with enough water to cover the meat. Add onion, ginger, star anise, and salt. Heat pot on high with lid open until water boils. Skim off foam on surface. Simmer for 30 minutes. Take ribs out and set aside. Strain liquid and store away as soup stock if desired.

- In a medium-sized bowl, combine ketchup, brown sugar, soy sauce, wine vinegar, mustard, garlic powder, papriaka, Cayenne pepper, and salt. Baste both sides of the ribs with the sauce and marinate the meat for 4-5 hours.

- Place a large tin foil on a BBQ. Grill the ribs on the BBQ for 30 minutes. Baste with sauce every 10 minutes.

- Alternatively, preheat oven to 375F. Place the ribs on a wire rack inside a roasting pan. Add 2 cups of water in the roasting pan to avoid burns. Baste the meat with sauce. Roast the ribs for 15 minutes. Turn the meat and baste the other side. Roast for another 15 minutes.