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    You are at:Home»Dairy-Free Recipes»Rory’s Fall Off The Bone Ribs (The Original Winning Recipe)

    Rory’s Fall Off The Bone Ribs (The Original Winning Recipe)

    0
    By Alisa Fleming on May 13, 2022 Dairy-Free Recipes, Entrees

    This recipe for Rory’s Fall Off The Bone Ribs was originally shared with us by a fellow writer, Cate O’Malley of Sweetnicks back in 2008. But we’ve since given it a big update! This naturally dairy-free main uses an easy homemade barbecue sauce and an oven-roasted method. The ribs are covered and baked at a high temperature for a melt-in-your-mouth taste and texture.

    Rory's Fall Off The Bone Ribs (The Original Winning Recipe)

    The Original Award-Winning Recipe for Rory’s Ribs (Oven-Roasted)

    Rory's Fall Off The Bone Ribs - The Original Winning Recipe! Dairy-free, Gluten-freeOn an episode of The Next Food Network Star, the contestants were asked to make a summer grilling recipe. The winner would have their recipe featured in the July issue of Bon Appetit magazine. Rory Schepisi won the challenge with the recipe below.

    Cate printed out the original recipe after watching the episode. Oddly, the recipe was modified before it was shared on The Food Network and in Bon Appetit. But the recipe below is that original winning recipe and how Cate made it.

    Special Diet Notes: Rory’s Fall Off The Bone Ribs

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

    Rory's Fall Off The Bone Ribs (Oven Roasted)
     
    Print
    Prep time
    15 mins
    Cook time
    2 hours 15 mins
    Total time
    2 hours 30 mins
     
    Cate O'Malley shared this original winning recipe with us, and says they are tender, juicy, and fall-off-the-bone delicious.
    Author: Rory Schepisi
    Recipe type: Main
    Cuisine: American
    Serves: 20 servings
    Ingredients
    Barbecue Sauce
    • 3 tablespoons extra light olive oil
    • 3 garlic cloves, crushed
    • 2¼ cups ketchup
    • 1¾ cups low-salt chicken broth
    • 7 tablespoons (scant ½ cup) soy sauce or wheat-free tamari (for gluten-free)
    • 6 tablespoons (generous ⅓ cup) dark brown sugar, packed
    • 4½ tablespoons mild-flavored molasses (not blackstrap)
    • 3 tablespoons red wine vinegar
    Ribs
    • 4 large racks baby back pork ribs (each about 2-1/2 pounds)
    • 8 tablespoons chili powder
    • Salt, as needed
    • Black pepper, as needed
    Instructions
    Barbecue Sauce
    1. Heat the oil in medium saucepan over medium heat. Add the garlic and saute for 30 seconds.
    2. Add the ketchup, broth, soy sauce, brown sugar, molasses, and vinegar and stir to combine.
    3. Bring the sauce to a simmer. Reduce the heat to medium-low and simmer until it reduces to 3 cups, stirring occasionally, about 15 minutes.
    4. Transfer the sauce to a bowl, cover, and refrigerate. This barbecue sauce can be made 1 week ahead, or frozen for longer.
    Ribs
    1. Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder.
    2. Place the racks on baking sheets (2 per sheet) and cover with foil. This can be prepared and refrigerated up to 1 day ahead.
    3. Preheat your oven to 450ºF. Position 1 oven rack in the top third of the oven and 1 rack in the bottom third.
    4. Bake the ribs for 2 hours, or until tender. Uncover and let the ribs cool slightly.
    5. Cut each rib rack between the bones into individual ribs. Brush the ribs generously with the sauce.
    Nutrition Information
    Serving size: ½ pound ribs Calories: 721 Fat: 56.7g Saturated fat: 20.4g Carbohydrates: 15.1g Sugar: 11.9g Sodium: 818mg Fiber: 1.1g Protein: 37.4g
    3.5.3229
     

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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