2 to 8 hours
2 hours & 15 minutes
|Makes about 6 servings|
Description of Fody's Baby Back Ribs with Low FODMAP BBQ Sauce
We are going to show you how you can enjoy baby back ribs while following the low FODMAP diet – and make the whole process easy for you using our traditional Fody BBQ Sauce! Get ready for lip-smacking ribs from your grill. For the liquid component, you can use Fody Low FODMAP Chicken Stock, Vegetable Stock, or water. Note that you do need to plan ahead to marinate the ribs with the low FODMAP rib rub. And PS: if you're looking for an easy oven baked ribs recipe that you can make year-round, check out the tips at the end of this one.
Each rack has 10 to 13 ribs, so number of ribs per serving size will vary.
Fody's Baby Back Ribs with Low FODMAP BBQ Sauce Ingredients
- ¼ cup (54 g) firmly packed light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon chipotle powder
- 2 racks of baby back ribs (about 2 ½ pounds each), silverskin removed (you can ask the butcher to do this)
- 3 to 4 tablespoons Fody Garlic-Infused low FODMAP Olive Oil
- 1 cup (240 ml) prepared low FODMAP chicken stock, vegetable broth or water
- 1 cup (264 g) Fody BBQ Sauce
Directions For Fody's Baby Back Ribs with Low FODMAP BBQ Sauce
Stir the brown sugar, salt, pepper, paprika, and chipotle powder together; set aside. Rub every surface of the racks with enough low FODMAP olive oil to coat lightly. Then use your fingers to integrate the low FODMAP rib rub over all surfaces of the ribs. Wrap lightly in butcher paper or plastic wrap and refrigerate the baby back ribs for at least two hours or overnight.
Bring the ribs to room temperature. Clean your grill grates. Prepare a low fire using charcoal or propane. If your grill has a thermometer you want to grill to be about 250°F (121° C).
Place a wire rack in a large roasting pan. Place ribs on rack and pour liquid of choice in bottom of pan. Wrap entire pan and ribs with aluminum foil and set on grill, close the grill cover and cook for about 2 hours or until your baby back ribs are very tender.
Remove ribs from grill, increase the fire to medium-high. Unwrap ribs and slather them with about half of the Fody low FODMAP BBQ Sauce on all sides. Grill with lid open, directly on grill grates until nicely charred on both sides, about 5 minutes per side. Remove ribs from grill, cut into individual ribs and serve with remaining low FODMAP sauce.
You can make this baby back rib recipe in the oven year-round. For easy oven-baked ribs, simply roast for 2 hours in a 250° F (121° C) oven then remove ribs from oven and set broiler to high with the oven rack about 4-inches (10 cm) below the broiler. Coat the ribs with Fody BBQ sauce as described above and broil for a few minutes on each side until a bit charred. Serve with extra sauce.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com