Ingredients:
1/4 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
1/2 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:

  • 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.
  • Use your fingers to integrate the low FODMAP rib rub over all surfaces of the ribs.
  • Optional: 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.
  • Roast ribs for 2 hours in a 250° F (121° C) oven then remove ribs from oven.
  • Place on grill at 500 degrees for 5 minutes on each side.
  • Remove ribs from grill, cut into individual ribs.