I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently. You could use this recipe and swap the blueberries for strawberries, or maybe create an apple cinnamon version.
The beauty of these ribs is that you season and roast them in the oven the day before, or very early that same day. Later, slather with BBQ sauce and grill until they are charred at the edges, producing fall off the bone rib goodness. You can claim you smoked them for hours, no one will be the wiser, that’s how fabulous these are.
With just 3 ingredients, which I usually have on hand, these will be in my cookie rotation for years to come. They are slightly crunchy on the outside and satisfyingly chewy on the inside – I think best described they are the Italian cousin of a French Macaron.