4 Gluten-Free Labor Day Recipes

Regardless of your plans for the upcoming long holiday weekend, these four recipes highlighting Stubb’s Legendary Bar-B-Q will have everyone begging for more. All Stubb’s products carry the Gluten-Free Certification Organization seal and are free of high fructose corn syrup, the first or second ingredient in many barbecue sauces. Grilling on the beach? Movie night in? Lake-side picnic? Add some spice to your celebration!

 

Pineapple Green Chile Margarita

Pineapple Green Chile Margarita 1

Recipe developed for Stubb’s Legendary Bar-B-Q and photographed by Heather Hunsaker of Kitchen Concoctions

 

Ingredients

½ cup pineapple juice

2 tablespoons fresh lime juice

1 tablespoon agave nectar

½ tablespoon Stubb’s Green Chile Anytime Sauce

¼ cup tequila

2 tablespoons orange liquor

Ice, as needed

Fresh pineapple pieces, for garnish

Directions

In a large drink shaker, combine pineapple and lime juices, agave nectar, Stubb’s Green Chile Anytime Sauce, tequila, orange liquor and approximately ½ cup ice. Place lid on shaker and shake for approximately 10 seconds, or until well combined. Pour margarita and ice into two rocks or margarita glasses and garnish with fresh pineapple.

 

Smokey Stuffed Jalapeños with Bacon


Smokey Stuffed Jalapenos with Bacon
Recipe courtesy of Stubb’s Legendary Bar-B-Q

 

Ingredients

24 fresh jalapeños, halved and seeded

16 ounces cream cheese

½ pound uncooked chorizo

24 slices (about 2 pounds) of bacon, cut into halves

1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce

Directions

Preheat a skillet to medium heat. Remove the chorizo from the casing and cook over medium heat until cooked through, about 8 minutes. Remove from heat and transfer chorizo to a paper towel-lined plate to drain and cool.

Mix the cream cheese and chorizo.

Stuff each jalapeño about half full with the cream cheese mixture. Wrap with half a strip of bacon and secure with a toothpick.

Prepare the grill for direct cooking. Place peppers on the grill and cook for 8-10 minutes, turning frequently. Baste peppers with Smokey Mesquite Bar-B-Q Sauce in the last 2 minutes of cooking.

Alternatively, cook in the oven for 25-30 minutes at 350°F, adding the Bar-B-Q Sauce during the last 10 minutes of cooking.

 

Sweet Baby Back Ribs

hi res ribs

Recipe courtesy of Stubb’s Legendary Bar-B-Q

 

Ingredients

2 to 4 tablespoons Stubb’s Bar-B-Q Spice Rub

½ cup Stubb’s Bar-B-Q Sauce (Hickory Bourbon, Sticky Sweet, Honey Pecan or Smokey Mesquite is recommended)

Two 2- to 3-pound racks of baby back ribs

3 cups wood chips, or 4 to 5 chunks, soaked

Directions

Pull off the thin membrane from the underside of the rack of ribs. Blot each rack of ribs with a paper towel to dry. Massage the spice rub into the ribs on all sides. Leave the ribs at room temperature for up to 1 hour before grilling.

Prepare a grill for indirect cooking by layering soaked wood chips and charcoal. When the coals are ashed over, spread them out in one part of the grill so the food can cook to the side and not directly over the coals. Cover the grill and bring it to between 225°F and 235°F.

Cook the ribs bone side down with the grill lid closed for 2½ to 3½ hours, or until the meat just starts to shrink back from the ends of the bones. To ensure even cooking, set an oven thermometer next to the ribs.

Finish by basting the ribs on both sides with your Stubb’s Bar-B-Q sauce of choice and placing them back on the grill for 5 to 10 minutes. Once completed, set the rib racks on a baking sheet and cover with foil; let them rest for 10 to 20 minutes, then slice and serve.

 

Grilled Peach Sundaes with Sticky Sweet Caramel Sauce

high res peach sundaes

Recipe developed for Stubb’s Legendary Bar-B-Q and photographed by Heather Hunsaker of Kitchen Concoctions

 

Sticky Sweet Caramel Sauce Ingredients

⅓ cup unsalted butter

1 cup dark brown sugar

½ cup heavy whipping cream cream

1½ tablespoons Stubb’s Sticky Sweet Bar-B-Q Sauce

Grilled Peach Sundaes Ingredients

2 large fresh peaches, halved and pit removed

2 tablespoons butter, melted

⅓ cup pecans, toasted

4 gluten-free pecan shortbread or gingersnap cookies, crumbled (optional)

1 pint vanilla ice cream

½ cup prepared Sticky Sweet Caramel Sauce

Homemade or store-bought whipped cream, as needed

4 fresh cherries

Sticky Sweet Caramel Sauce Directions

Melt butter in a large saucepan over medium-low heat. Stir in brown sugar and cook, stirring occasionally until sugar is dissolved. Whisking gently, stir in whipping cream. Simmer for 5 to 8 minutes or until sauce has thickened.

Remove caramel sauce from heat and stir in Stubb’s Sticky Sweet Bar-B-Q Sauce. Allow caramel sauce to cool slightly and serve as desired or cool completely and store a glass jar in the refrigerator for up to two weeks. Note: Refrigerated sauce can be reheated uncovered in 30-second increments in the microwave.

Grilled Peach Sundaes Directions

Preheat an outdoor grill or indoor grill pan to medium-high heat and oil grill grates. Using a pastry brush, brush the cut sides of the peaches with melted butter.

Place peaches cut-side-down on preheated grill. Grill peaches for 5 to 6 minutes or until flesh is slightly charred and peaches are tender.

Remove peaches from grill and set aside to cool slightly. Top each peach with a large scoop of ice cream, a generous drizzle of prepared Sticky Sweet Caramel Sauce, 1 to 2 tablespoons toasted pecans, 1 to 2 tablespoons cookie crumbs, a dollop of whipped cream and a cherry. Serve immediately.

 

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