Kid Foodie’s Honey Glazed Ribs

Sometimes, altering a favorite recipe to fit within gluten free guidelines is quite simple. So simple, in fact, even a kid could do it. Well, this kid, anyway. Kid Foodie was going through one of his favorite cookbooks, Roald Dahl’s Revolting Recipes, and decided to give the Hansel and Gretel Spare Ribs a try. (Really it’s just honey glazed pork ribs). Roald Dahl is the author of many books including Charlie and the Chocolate Factory and James and the Giant Peach. Both are books Kid Foodie has read and re-read. The recipe book is filled with foods that are referenced in his whimsical books.

Here he is in action. Click on the photo to watch a YouTube video of Kid Foodie’s rib prep:

The Worcestershire Sauce was clearly marked gluten free and we have replaced soy sauce with wheat free Tamari. Soy sauce is one of those sneaky culprits that harbors wheat. It’s surprising to a lot of folks. You can find the wheat free Tamari in the natural foods section of most grocery stores. I generally don’t find it in the Asian food aisles, though. The nice thing about this recipe is that it calls for relatively few ingredients. A little basting throughout the cooking time is the only extra TLC it needs.

Hansel and Gretel Spare Ribs from Rhyme Stew


1 Tablespoon Worcestershire sauce

1 Tablespoon wheat-free Tamari

1 Tablespoon mustard

1 Tablespoon ketchup

1 Tablespoon honey

1 medium onion, finely chopped

salt and pepper to taste

1 1/2 pounds spare ribs


1. Preheat oven to 425˚F.

2. Place ribs in a roasting pan.

3. Mix all ingredients together and spread mixture on the ribs.

4. Place pan of ribs in the oven and bake for about 1 1/2 hours, turning them over every half hour and basting them with the juices.

NOTE: These must be well cooked and crunchy.

There was nothing revolting about this recipe! Kid Foodie felt pretty proud to make dinner for the whole family. It’s quite nice for me too. Do you think it’s possible that cooking dinner for us could become a regular thing? Now wouldn’t that be nice?

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  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:

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