3 tablespoons dark brown sugar
1 tablespoon curry powder
1/8 tsp cayenne pepper
1/2 tsp ground allspice
1/2 tsp kosher salt
1/4 tsp coarse black pepper
1/4 cup plus 2 tablespoons wheat free tamari sauce
2 tablespoons fresh lime juice
2 tablespoons maple syrup
1 tablespoon minced fresh ginger
2 garlic cloves, minced
4 racks baby back pork ribs (20 ribs total about 3.5-4 pounds)
In a bowl or blender combine all the ingredients. Pulse the blender to make a sauce or stir together to mix well. Cut the ribs into 8 inch sections. Either put the ribs in a glass baking dish and pour marinade over the ribs to cover them OR divide ribs into two and put in two plastic ziplock bags with half the marinade on each one. Cover and marinate for 2.5 hours at room temperature or overnight in the refrigerator for 12 hours. Let sit at room temperature for 1 hour before cooking.
Preheat oven to 325˚ F.
Remove the ribs from the marinade and put each 8 inch section on a large piece of foil. Save the marinade for basting. Tightly seal the foil around the ribs folding edges 2 or 3 times to create a seal.
Roast the ribs for 1&1/2 hours. Meanwhile bring the marinade to a boil over moderate heat. Boil for 30 seconds. Set aside to use for basting. I mix a cup of gluten free store bought barbecue sauce into the marinade. (We use bone sucking sauce)
Remove the ribs from the foil and discard the oil. Place the ribs on a baking sheet. Barbecue the ribs on a grill or in a 350˚ oven for 30 minutes. Turn and baste the ribs with the marinade/barbecue sauce at the beginning and every 10 minutes until they are browned and glazed.
Cut the ribs apart half way between the bones at the joint and serve with extra sauce.