Sometimes you just want ribs. Here’s a quick recipe to create oven ribs that are to die for. I have made both the ‘quick’ version and the long version(with Rib Rub). If you have the time the Rib Rub Marinade has more flavour. But that said these are amazing ribs both ways it just depends if you have the time. This does use our low FODMAP BBQ sauce and that requires Fody Ketchup so you may need to plan this out a little before making it. If you can’t do the BBQ just do the rub without it. It’s awesome and have had to do that in the past when I run out of Fody Ketchup.
Inspiration for you and me:
Shout out to lowfodmapeveryday.com as they have a great alternative Rib Rub I’m dying to try. Check them out.
I was originally inspired by cafedelites.com for the cook times but never really followed anything else. Check them out.
Low [FODMAP] BBQ ribs in the oven
Ingredients
Spice Rub
- 1 cup Low FODMAP BBQ sauce
- 2 tbsp paprika
- 3 tsp Low FODMAP chili powder
- 1 ½ tso salt
- 2 tsp ground cumin
- 1 tsp black pepper
- 2 tsp ground oregano
- 1 tsp cayenne pepper optional depends on if this agrees with you
Saucing
- 1/2 cups low FODMAP BBQ Sauce
Ribs
- 2 Racks Pork back ribs.
Instructions
- Cut the Ribs in ½. (Your now making ½ Rack Ribs!) This makes packaging/handling/serving them easier. This is a super slick cooking trick from us to you, and totally worth following.
- Don't Skip this step. Pull the membrane off the back of the ribs. The way I like to describe it is to use your knife to 'skin' a corner of the back of rib. Simply cut under the membrane on a corner of the ribs. Cut enough so you can grip it to pull off the membrane. Then just use force to pull the membrane off the back of the rib. This is an important step and should not be skipped. The membrane blocks flavour absorption and makes eating them a chore. You literally will understand why should do this if you don't do this. The membrane adds a bad crunch. Don't Skip this step.
For More Flavour (Optional Rib Rub Marinade 4-24 hours)
- Combine all the ingredients for the Rib Rub and stir.
- Paint all of your ribs with rib rub. Wrap in plastic wrap leave them in the fridge for 4-24 hours. The longer the better but life has a way of getting in the way.
Wrapping up the ribs.
- Turn the oven on to 350f
- Tear 4 sheets of aluminum big enough to wrap your ribs. It's much easier to do this before you get covered in sauce.
- Paint on your BBQ sauce on to your ribs. Make sure to get them covered in sauce.
- Turn the ribs so they so the longest part of the aluminum is along the width of the ribs. (And the bone is on the bottom)
- Pull the long sides together and fold the aluminum foil edge down repeatedly making a good seal. It's easiest to make a fold on the left corner and keep folding across to the right. Be gentle, take your time, you don't want to make any holes in the foil. If you do, just start over with a fresh sheet. (If you have holes your ribs will dry out.)
- Once you have rolled down your top seal. Flatten out the foil on the ends.
- Repeatedly fold the foil ends to create another seal, on each end. You want to try and make sure you have at least 2 folds. Take your time and don't get any holes in the foil.
- Place the ribs on a tray and throw them in the oven for 1 hour and 55mins.
Finishing the ribs
- In the last 5 minutes, you want to take the ribs out, open the foil package, re-apply the BBQ sauce to the top of the ribs. Be careful they are hot. Use some BBQ tongs and a oven mitt so you don't get burned.
- Turn the oven on to broil. (500f)
- Place the ribs back into the oven with the door open. You just want to sear the BBQ sauce to the ribs. Only 5 minutes. So watch them start to bubble, after you see bubbling and not burning you are good to pull them out.
So good! Nice and moist. The sauce was delicious.
Great ribs! Tender and perfectly falls off the bone
I usually don’t eat pig but WOW, these were really tasty; the meat was juicy and fell of the bone. The bbq sauce was amazing!!
Good smokey smooth flavour. So delicious and could eat it forever.
I love these ribs, so easy. I have slow cooked chicken before for fall off the bone and remain juicy, but always forget what temp, I think 275 is just right. Depending on how many pounds of ribs it usually takes me 3 hours. It’s worth it cooking lower and slower!
super good and the nice part was I was able to put the rub on without cyanine pepper for the wife and then put my rub on afterward with it. going to do this one again…