Fall-off-the-Bone BBQ Beef Ribs (low-amine, gluten-free, soy-free)

Low-Amine BBQ Beef Ribs (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Finger-Licking-Good Low-Amine BBQ Beef Ribs

I like my ribs two ways… I like them falling off the bone, finger-licking, belly-rubbing good, and I like them tough as nails and a fight to get off the bone. I think I must get it from my Korean grandma. We gnaw those bones CLEAN.
The BBQ beef rib method I will be showing you today is the kind that will most likely leave your guests in awe of what a BBQ beef rib master you are. Tender, delicious, and easy (though darn right, still messy) to eat. Big thanks to Mr. Rig It for the original BBQ beef ribs method!
Low-Amine BBQ Beef Ribs

Low-Amine BBQ Beef Ribs… Getting hungry yet?

5 lbs beef back ribs (2 racks of beef ribs)
1 Tbsp salt
1/3 C low amine BBQ sauce
2 medium white onions
water
roasting pan
grill
  • Preheat oven to 300 degrees Fahrenheit.
  • Lay ribs flat in roasting pan.
  • Set aside a third of the low-amine BBQ sauce for finishing the ribs at the very end.
  • Baste top side of beef ribs with a light layer of low-amine BBQ sauce.
  • Slice onions into thick slabs and lay them on the ribs.
  • Add water to roasting pan, enough to just barely cover ribs.
Low-Amine BBQ Beef Ribs, raw form

Low-Amine BBQ Beef Ribs prepped for their first hour of cooking.

  • Cook for one hour, then remove onions and flip. Baste lightly and replace onions on top of BBQ beef rib racks.
Low-Amine BBQ Beef Ribs after one hour cooking (photo)

Low-Amine BBQ Beef Ribs after one hour cooking.

  • Cook for three hours, flipping beef ribs at each hour interval. Ribs should be starting to fall apart at this point. You don’t want them SO tender that they literally fall off the bone – remember, you still have to move your low-amine BBQ beef ribs to the grill and finish them there. But you do want them very tender.
Low-Amine BBQ Beef Ribs after two hours cooking (photo)

Low-Amine BBQ Beef Ribs after two hours cooking. Notice the meat is starting to creep away from the ends of the bones, giving it that “Frenched rib” look.

  • Move beef ribs to a platter and start up your grill. Reserve onions to serve with your low-amine BBQ beef ribs, if desired. Feel free to cook as a whole slab (more difficult) or cut beef ribs into individual pieces, or in groups of two or three beef ribs.
Low-Amine BBQ Beef Ribs getting ready for the final grilling touch. (photo)

Low-Amine BBQ Beef Ribs getting ready for the final grilling.

  • Baste ribs on both sides.
  • Grill on medium high (get some char and color to the sauce, but try not to burn up your low-amine BBQ beef ribs) with the meatier side facing up.
Low-Amine BBQ Beef Ribs finishing on the grill (photo)

Low-Amine BBQ Beef Ribs finishing on the grill.

  • Flip, and cook meatier side down.
  • Slice ribs halfway between the bones to create equally spaced, gorgeous, low-amine BBQ beef ribs.
Low-Amine BBQ Beef Ribs, served! (photo)

Low-Amine BBQ Beef Ribs, served!

  • Microwave the reserved low-amine BBQ sauce for a few seconds to warm it, and give your BBQ beef ribs a final saucing.
  • Dig in!
Enjoy your Low-Amine BBQ Beef Ribs! (photo)

Enjoy your Low-Amine BBQ Beef Ribs!

AMINE BREAKDOWN:

Very Low Amine: salt, onion, water

Low Amine: beef ribs, low-amine BBQ sauce

Grilled Cod with Dill and Garlic

True Cod marinating in garlic, dill, and ascorbic acid (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Low-amine True Cod marinating in garlic, dill, and ascorbic acid. The second cod fillet transformed into a salmon fillet for my lucky man, who is not amine-intolerant.

This simple entrée is fast and easy. Cod, when very fresh, makes a wonderful, light summertime entrée that’s low-amine and low-fat. You should count on one medium-sized fillet per hungry person.

2 true cod fillet

1 Tbsp fresh minced dill

2 Tbsp safflower oil

1/4 tsp ascorbic acid

1 Tbsp garlic, pressed

1/8 tsp salt

  • Mix all seasonings together with oil and rub on both sides of cod fillet. Marinate for at least 15 minutes.
My sweetie (aka The Grillmaster) displaying cuts of true cod (low-amine) and salmon (high-amine) marinating in garlic, dill, and ascorbic acid (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

My sweetie (aka The Grillmaster) displaying cuts of true cod (low-amine) and salmon (high-amine) marinating in garlic, dill, and ascorbic acid.

  • Grill on medium heat on a grilling rack (so that the fish does not fall through the grill) until desired doneness is reached. It should be about 3 minutes on one side, and one or two on the other, depending on thickness.
The Grillmaster going to town on grilling cod (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

The Grillmaster going to town on grilling cod (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo).

  • Serve hot.
Dill, Garlic, and "Lemon" flavored cod fillets. Delicious! (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Dill, Garlic, and “Lemon” flavored cod fillets. Delicious! (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo)

AMINE BREAKDOWN:

Very Low Amine: dill, ascorbic acid, garlic, salt

Low Amine: true cod fillet, safflower oil

Cajun Burgers with Caramelized Onions

Cajun Burger with Caramelized Onions, Sweet Potato Fries and Tomato-Free Ketchup (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Cajun Burger with Caramelized Onions, Sweet Potato Fries and Tomato-Free Ketchup (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free).

Making a juicy burger is always a treat, especially with summer and grilling season upon us. But plain ‘ol hamburgers get a little boring, so I thought I would spice things up by making them low-amine Cajun Burgers and serve them up hot with caramelized onions. Delicious!

1 lb lean ground beef

1 Tbsp Cajun Seasoning Mix

1 1/2 Tbsp gluten-free breadcrumbs

1/4 tsp salt

2 Tbsp egg whites, beaten

1 Tbsp safflower oil

1 large sweet onion

2 Tbsp butter (or butter substitute for dairy-free)

3 gluten-free hamburger buns (depending on size of bun and whether you like your burgers super thick or “normal” patty thickness)

Condiments of choice: low-amine no-tomato ketchup substitutelow-amine no-tomato BBQ sauce substitutelow-amine mayonnaise

  • Mix beef, Cajun Seasoning Mix, breadcrumbs, salt, egg whites, and safflower oil together in a bowl. Knead until well mixed.
  • In a cast iron pan, heat butter and add sweet onion cut into “C” shaped rings.
Sweet Onions Caramelizing (low-amine, gluten-free, dairy-free, soy-free, nut-free, low-carb, vegetarian, vegan, paleo) photo

Sweet Onions Caramelizing (low-amine, gluten-free, dairy-free, soy-free, nut-free, low-carb, vegetarian, vegan, paleo)

  • On low heat, cook onions slowly and stir often to slowly caramelize. When caramelized, set aside and turn grill on high.
  • Turn grill to medium high and form beef into burger patties about 5″ across.
  • Grill until desired doneness. Flip burger when patty unsticks from grill easily – you should not have to scrape it off the grill, as the natural oils will allow the burger to “let go” of the grill when it’s ready.
Low-Amine Cajun Burgers on the Grill (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Low-Amine Cajun Burger Patties on the Grill (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo)

AMINE BREAKDOWN:

Very Low Amine: gluten-free breadcrumbs, salt, sweet onion, gluten-free hamburger buns

Low Amine: ground beef, Cajun Seasoning Mix, egg whites, safflower oil, butter / butter substitute, low-amine mayonnaiselow-amine no-tomato ketchup substitute

Moderate Amine: low-amine no-tomato BBQ sauce substitute

Grilled Low Amine Kabocha Squash

Squash is a wonderful low amine vegetable – it’s very hearty, low in fat, and high in fiber. It makes a very good low amine entrée, low amine side dish, or low amine soup. The versatility of squash, particularly Kabocha squash, makes it one of my favorites.

Low amine squash can be done in a number of ways, but this is one is a bit more interesting on the palate than most soft-cook oven methods. This particular squash has a very creamy consistency and cooks quickly, which makes it very easy to work with (additionally, makes a wonderful squash soup and an easy soup thickener).

1/2 Kabocha squash (reserve and clean the seeds and you can toast them for a low amine snack)

5 Tbsp safflower oil

1/2 tsp ascorbic acid

2 1/2 Tbsp fresh minced parsley

1 Tbsp fresh minced rosemary

1 Tbsp thyme

2 Tbsp pureed onion

6 large cloves garlic (Warning: I love garlic. 2-4 is fine for the average bear)

1/2 tsp salt

1/2 tsp fresh cracked black pepper

2 Tbsp water

Whole kobucha squash

Whole kobucha squash

  • Wash whole squash well, then cut in half (reserve seeds for low amine toasted squash seeds, if you’d like).
Kobucha squash halved and seeded

Kobucha squash halved and seeded

  • Cut up half of the low amine squash into 8-10 “C” shapes (they should resemble bananas) that are no more than 1.5″ thick at their widest point.
Half of a kobucha squash, cut into sections

Half of a kobucha squash, cut into sections (cork added for scale).

  • Puree garlic, water, oil, and onion together.
  • Mix squash, puree, and all other ingredients together in a gallon Ziplock bag. Rub seasonings into squash very well and let marinate for 30 minutes.
Kobucha squash in marinade

Kobucha squash in marinade

  • On a grill heated to medium low, grill Kabocha squash (with grill lid closed). Keep the squash on a cooler part of the grill and off the flame – parts that char will get bitter.
  • Cook for 10 minutes, flip, and cook for another 10.
  • Serve hot.
Grilled Low-Amine Kobucha Squash

Grilled Low-Amine Kobucha Squash

AMINE BREAKDOWN:

Very Low Amine: Kabocha squash, ascorbic acid, parsley, rosemary, thyme, onion, garlic, salt, black pepper, water

Low Amine: safflower oil