Dayna’s Gluten-Free Recipes: BBQ Ribs and Chicken

While Storm Jonas was raging outside, one of our lovely members, Dayna Lewin decided to bring the heat inside by making BBQ ribs and chicken. Here’s how her snow day went:

What can be better than snuggling up in a snowstorm? Cooking and eating a great meal, and THEN snuggling up in the storm! My favorite part of the protein bag, besides the convenience of it being delivered to my cubicle, is that it comes frozen and I can keep its contents in the freezer for months until I want to use them.

Jonas (the mega-snowstorm that hit DC at the end of January) was great in the fact that I was able to take some extra time to cook. As soon as the weathermen predicted heavy snow for the weekend, I decided to pull out the 4P chicken drumsticks and pork ribs from the freezer to defrost.

This first recipe does take a bit of time, but is super easy to prep and then just bakes in the oven for a couple of hours. I’m a big fan of recipes that allow my oven (or grill, or stove) to do a lot of the work for me!

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I started the night before the storm by mixing and applying the dry rub on the ribs and then let them sit in the refrigerator overnight wrapped in aluminum foil. I then followed this recipe and my husband and I enjoyed the BEST ribs ever.


This next recipe for the BBQ chicken takes a bit less time and certainly less forethought, but is still equally as delicious and pairs well with the ribs.

I cheated a bit by using store bought BBQ sauce instead of creating my own, but followed the rest of the recipe and it was delicious! I removed the tinfoil and threw the drumsticks into the broiler for 5 minutes at the end of cooking to crisp the skin a little – it gave the legs a great color and some much needed texture.

The full meal was BBQ ribs and chicken, baked Brussel sprouts, corn grits and a cider to wash it all down. Enjoy!

Do you want to share your recipes with us? We would love to feature you! Just shoot an email to [email protected] with your recipes and ideas.


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