Chile-free Ribs


 
C

Carl H.

TVWBB Super Fan
I scheduled to produce ribs for the family on Thursday, but have been thrown a curve: one of the guests recently found out she can't eat anything in the nightshade family: no chiles, paprika, tomato, peppers, etc. My usual rubs rely heavily on chiles. Anyone have a good rub with no paprika or chiles?

Sauces would be a challenge as well but she already says my ribs are so good the she prefers them dry (nothing like a little pressure thrown on top).
 
I would keep it simple. SPOG and some herbs, and a citrus zest with some brown sugar.
I would spritz the ribs with apple juice to add more layers of flavor.

Tim
 
Thanks, Tim. I generally followed your advice, except for the simple part. It was a SPOG base (with salt applied separately for extra control on the saltiness). Herbs were thyme and marjoram. I added some brown sugar and complementary sweet flavors in allspice, cinnamon and ginger. The aroma was nice but seemed to be lacking something, so I got creative and added some cocoa powder. That worked well.

I had some of my usual rub already mixed so we were able to do a side-by-side comparison of the results on the cooked ribs. The cocoa rub was very good. I still liked to chile-rub a little better but others had no preference.
 
Geez, even potatoes are in that grouping. This is certainly a challenge and I hope you're successful

Ashwagandha
Bell peppers (a.k.a. sweet peppers)
Bush tomato
Cape gooseberry (also known as ground cherries—not to be confused with regular cherries)
Cocona
Eggplant
Garden huckleberry (not to be confused with regular huckleberries)
Goji berries (a.k.a. wolfberry)
Hot peppers (such as chili peppers, jalapenos, habaneros, chili-based spices, red pepper, cayenne)
Kutjera
Naranjillas
Paprika
Pepinos
Pimentos
Potatoes (but not sweet potatoes)
Tamarillos
Tomatillos
Tomatoes

This is a very complete list of edible nightshades, but note that many of those listed include dozens of varieties. There are many, many varieties of hot peppers, tomatoes, eggplants, and even something like 200 varieties of potatoes, for example. And the number of products including nightshades is enormous. In fact, if a label lists the vague ingredient “spices”, that almost always includes paprika. Many spice blends, like curry and steak spice, usually contain nightshades (for more information see Spices on the Autoimmune Protocol). You might find ingredients such as sambal, shichimi, or tabasco listed and not immediately realize that those are sauces made with hot peppers. In fact, there are thousands of varieties of hot sauce, all of which contain nightshades.
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CONSIDER: horseradish, wasabi (although most North American wasabies are just horseradish mixed with colouring--real wasabi is just too expensive and even most if not all Japanese restaurants don't use real wasabi), Indian spices (will change the flavour profile but maybe that's the way she has to go), I also discovered that "some" mustards have paprika in it (probably listed as "spices) so beware of using that as a "binder".
 
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Just us salt and black pepper and finish them with a light coating of bbq sauce, you will be surprised how good they are.
 
John Solak said:
Just us salt and black pepper and finish them with a light coating of bbq sauce, you will be surprised how good they are.
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The only bbq sauce I've ever seen that doesn't include some nightshade product (tomato, hot pepper, etc.) is Alabama white sauce, which doesn't seem right for ribs.
 
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