2 racks pork ribs (1 1/2 to 2 pounds)
1 (355 ml) can ginger ale
1/2 teaspoon salt
1/4 teaspoon pepper
1 head garlic
1/4 cup maple syrup
2 tablespoons GF soy sauce
1 tablespoon GF oyster sauce
1 tablespoon brown sugar
1/2 teaspoon Sriracha sauce
1/4 teaspoon garlic powder
Pinch ground cloves
Peel the garlic and crush the cloves; toss them into a pot.
Cut the ribs into individual portions and add to the pot.
Sprinkle the salt and pepper over the ribs and pour the can of ginger ale in the pot; bring to a boil over medium-high heat and simmer uncovered for 45 minutes or until there is about 1/4" of liquid left in the pan.
Mix the remaining ingredients together in a large bowl and set aside.
Remove the ribs from the pot, reserving the liquid and broil or grill them for a couple of minutes per side or until you have a nice golden brown crust.
Pour the reserved liquid from the pot into the maple mixture and toss with the ribs making sure they are well coated.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.