- star-off
- star-off
- star-off
- star-off
- star-off
Gluten-Free Slow-Cooked Ribs Burrito
servings
4 people
time
240-300 min
If you’re looking for a crowd-pleasing dish that brings bold flavors and melt-in-the-mouth tenderness, this slow-cooked ribs burrito is sure to delight. Inspired by the rich tradition of Argentinian barbecues and given a fresh twist, this recipe wraps succulent, marinated pork ribs in a gluten-free burrito that’s perfect for sharing. Gather friends or family and enjoy every bite!
Discover all our recipes around the world
FacebookCook
Preparation
in 60 minutes
Cooking
in 180-240 minutes
Temperature
150 °C
- For this rib burrito, we’ve drawn inspiration from slow-cooked Argentinian barbecues and their marinades, but given it a twist to create a new, aromatic, and fresh dish. To begin, the ribs must be marinated twelve hours in advance. In this case, for the recipe, we started marinating from eight in the evening until eight the next morning. For the marinade, mix together all the listed ingredients and coat the ribs thoroughly in a tray so they are well covered. You can do this in an airtight container to keep them fresh in the fridge overnight, but if you use a tray or roasting tin, make sure to cover it completely with cling film.
- After this time, roast the ribs for at least 3–4 hours at 150ºC, or until the bones separate easily from the meat. Once done, allow the meat to cool slightly, then remove the bones and shred the meat completely, making sure no small bones or cartilage remain in the filling. Gradually add the sauce and roasting juices to the meat until it is succulent and moist.
- Next, finely slice a Fuentes onion (or sweet onion) into thin strips and marinate it with lemon juice, mint, and a pinch of salt.
- Fill the wrap with the shredded meat, add a little sheep’s yoghurt, hot sauce, and the pickled onion. Roll it up well and serve with a little more yoghurt and hot sauce on the side.
Ingredients
For the wraps:
4
1
meaty rack of pork ribs
to taste
sheep’s yoghurt
to taste
hot sauce
For the marinade:
100
g
lemon juice
1
cup
tomatoes, crushed
4
large
cloves of garlic, puréeed
1
tsp
paprika powder, sweet
15
g
vinegar
25
g
gluten-free soya sauce
30
g
whole grain mustard
40
g
unrefined cane sugar
3
tbsp
extra virgin olive oil
salt
black pepper
For the marinated onions:
2
sweet onions
1
tbsp
mint, chopped
juice of a half a lemon
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No maize added
No milk added
No nuts added
No oat added
No sesame added
No yeast added
Wheat free
Products
in this recipe
Related recipes
Other interesting articles
Schär is worldwide
Europe
Eastern Europe
USA, Canada and South America
Asia, Africa and other countries
International
