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A nice change from tomato based sauces.  Use gf ingredients, of course.

Chinese Ribs
1/2 c soy sauce
1/3 c sugar
1t salt
1t dried grated orange peel
1 clove garlic minced
1/4t freshly ground pepper
3 1/2 lbs baby back pork ribs
 2-4 servings, also tasty with chicken.

Combine first 6 ingredients in small bowl, stirring until sugar dissolves.
Transfer to large plastic bag. Add ribs; seal bag and turn several times to
coat with marinade. Refrigerate at least 1 hour, turning bag occasionally.
(Can be prepared 1 day ahead. Cover and refrigerate).

Preheat oven to 350F. Line baking pan with foil. Drain ribs, discarding
marinade. Place ribs on rack. Set in baking pan. Bake until lightly browned,
about 30 minutes. Turn ribs over. Bake until dark brown, 30 minutes.
Preheat broiler. Broil ribs until crisp, 2-3 minutes.

Mustard Glazed Spareribs
2t minced fresh rosemary
2 medium garlic cloves, minced
1 rack, about lbs., pork spareribs
salt and pepper

Mustard Glaze
1/3c firmly packed dark brown sugar
1/4 c coarse-grained Dijon mustard
2T plus 1 1/2t cider vinegar
1T molasses
1 1/2 t dry mustard

2 servings, can be doubled or tripled

Preheat oven to 350F. Rub rosemary and garlic into both sides of ribs.
Sprinkle with salt and pepper. Arrange meaty side down on baking sheet. Bake
1 hour, turning once. (Can be prepared 1 day ahead.  Cool completely, cover
and chill.)

Meanwhile prepare glaze.  Combine all ingredients in heavy small saucepan.
Bring to simmer, Cool.

Prepare barbecue grill (medium heat). Place ribs on grill rack, meaty side
up. Spread top with 1/3 of glaze. Cook until bottom side is crisp, about 5
minutes.  Turn, spread second side with glaze and cook until bottom side is
crisp, about 5 minutes. Turn again, spread top w/glaze and cook until bottom
side is glazed, about 5 minutes.  Transfer to platter.  Cut into individual
ribs.


Bon appetit, Clare Belchertown MA