Barbecued ribs Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 2 kg (4 1/2 lbs) pork ribs
• 125 g (1/2 cup) unsweetened applesauce
• 125 g (1/2 cup) chili sauce
• 80 g (1/4 cup) maple syrup
• 30 ml (2 tbsp) molasses
• 30 ml (2 tbsp) tomato paste
• 15 ml (1 tbsp) dried onion, minced
• 5 ml (1 tsp) mustard powder
• 5 ml (1 tsp) garlic powder
• 5 ml (1 tsp) onion powder
• 5 ml (1 tsp) paprika
• 2,5 ml (1/2 tsp) ground ginger
• 5 ml (1 tsp) salt
• 5 to 6 drops liquid smoke
• 45 ml (3 tbsp) cornstarch diluted in same quantity of water

PREPARATION

1. Using a sharp knife, cut lengthwise the thin skin covering the back of the ribs. Lift it then remove it by pulling with your fingers.
2. Cut the ribs into pieces that match the length of the slow cooker container.
3. In a bowl, mix all the other ingredients except the cornstarch mixture.
4. In the container of the slow cooker, place the meat and cover with the sauce. Make sure each piece is well coated.
5. Cover and cook on low for 4 1/2 hours or until the meat separates very easily from the bones.
6. Gently remove them and place them on a baking sheet covered with aluminum foil.
7. Traditional method : Preheat the oven on grilling mode (broil)
   Hypotoxic method : Preheat the oven to 110 °C (230 °F)
8. Pour the sauce into a small saucepan, scraping off any bits that may have remained in the sauce.
   Bring to a boil and add the cornstarch mixture, stirring constantly with a whisk, until thickened.
9. Spread part of the sauce on the ribs and keep the second part to dip the meat when serving.
10. Traditional method : Bake on the center rack for a few minutes until the sauce begins to set.
    Hypotoxic method: Bake for 15 to 20 minutes or until the sauce begins to set.