Coyote Hungry Ribs

October 31, 2017 10:48 AM

Amy Rota-Poulin brings her gluten-free expertise to bear on short ribs, with a special twist for hungry Halloween eaters.

Coyote Hungry Ribs

Advertisement – Content Continues Below

Amy Rota-Poulin Copyright 2017




5 large short ribs (cut lengthwise, not cut in half)

2 large sweet onions, finely chopped

5 cloves of garlic, peeled

1 inch piece of fresh ginger, peeled

1 cup of San-J Gluten Free Teriyaki Sauce

1/4 cup of San-J Gluten Free Tamari Sauce


Ground Sea Salt, ground pepper, and garlic powder to taste


Season ribs on all sides with freshly ground sea salt, ground pepper, and garlic powder.


Chop onions, and peel the garlic cloves. Place onions and garlic cloves into a crock pot. Place ribs in an even layer on top of onions and garlic.


 Pour the San-J Gluten Free Teri-yaki sauce and Gluten Free Tamari Sauce over the ribs.

Fill crock pot with water until the liquid is even with the ribs. Cook in the crock pot on high for 5 hours on high or 8 hours on low.


Remove ribs from crock pot, place on platter.


To make a gravy: add 2 tablespoons brown rice flour and 1 tablespoon potato starch to 1/4 cup of water, mix until incorporated. While whisking add mixture to hot liquid. Cook and stir until thick.


Serve on a large platter with roasted vegetables. Serve this frighteningly delicious feast with your family and friends they may just howl for more!


Goblin Nachos

Amy Rota-Poulin Copyright 2017


1 bag of organic blue corn chips

1 cup of Minissale’s Arrabbiata Hot Pepper Tomato Sauce

8 ounces of fresh mozzarella balls

Fresh basil, sliced


Preheat oven to 350 degrees.


Place a layer of blue corn chips in a baking dish. Drizzle Minissale’s Arrabbiata Hot Pepper Tomato Sauce over the chips. Add half of the fresh mozzarella balls. Place the remaining chips on top, with more red sauce, the rest of the fresh mozzarella and fresh basil.


Bake for 5-10 minutes or until the chips are warm and the mozzarella has started to melt. This is a ghoulishly easy and delicious appetizer that goblins of any age can enjoy!


“Witches Fingers”

Caramelized Apple and Onion Jalapeño Poppers

Amy Rota-Poulin Copyright 2017


2 tablespoons of extra virgin olive oil

2 large red onions, diced

2 fresh apples, peeled and diced

2 strips of nitrite free, nitrate free bacon, cooked and cut into little pieces

7 leaves of fresh sage, sliced

1 tablespoon of fresh thyme leaves or 2 teaspoons of dried thyme leaves

2 tablespoons pure maple syrup

8 ounces of Neufchatel cheese

¼ cup sharp cheddar cheese, finely grated

½ teaspoon Himalayan Sea Salt

Freshly ground black pepper to taste


Preheat oven to 350 degrees.


In a large sauté pan over medium high heat, add the extra virgin olive oil, diced onions, and apples. Sauté for about 5 minutes, stirring occasionally. Cook until the onions and apples start to get golden brown. Add the cooked bacon, sage, thyme, pure maple syrup, Neufchatel cheese and 2 tablespoons of the finely grated cheddar cheese.


Reduce heat to low and stir until the mixture is thoroughly incorporated. Remove from heat.


Meanwhile, using food safe gloves, cut the jalapeño peppers in half lengthwise and remove the seeds. Place them in a baking dish cut side up. Roast in the oven at 350 degrees for 20 minutes. Remove from oven and let cool.


Once the jalapeno peppers are cool to the touch, fill each one with the mixture and top with the remaining 2 tablespoons of finely shredded cheese. Place back in the baking dish and bake for 10 minutes at 350 degrees or until the cheese is melted.


Serve on a platter garnished with fresh scallions. Enjoy these delicious appetizers any time of year!


The Howl Of The Coyote Cocktail

Amy Rota-Poulin Copyright 2017


1 tablespoon Lavenlair Farm Lavendar Honey

1 ounce lavender rum

7 ounces Slyboro La Sainte Terre Hard Cider

3 fresh blackberries


Ice, or dry ice


Place the lavender honey in the bottom of a glass, add the lavender rum and hard cider. Garnish by adding fresh blackberries. Add ice. For a howling cocktail, using ice proof gloves or tongs add a small quarter inch of dry ice to the drink.


For culinary lavender and lavender honey please visit


*Please use caution when handling dry ice. Use at your own risk. Always wear protective equipment, including but not limited to, eye protection, gloves, protective clothing and tongs when handling dry ice. Do not let dry ice come in contact with your skin or mouth. Let dry ice fully dissolve before drinking the cocktail.*


*Please enjoy responsibly. Cocktail is for adults over age 21 only.*


*To turn this cocktail into a mocktail, omit the lavender rum and hard cider, instead add gingerale and fresh pressed cider.


*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *


This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy!  

For more recipes please visit







Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

Relay Media Amp
Locals, legislators continue to fight placement of sex offenders in group homes

Outbreak of Coxsackie virus sidelines sports teams

More complaints, advice for Oak Hill tenants

Woman stabs 5 - including newborns - at New York nursery

Girl, 4 others shot during memorial service expected to live