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Low FODMAP Memphis Dry Ribs

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Looking for a mouthwatering BBQ recipe? These easy low FODMAP Memphis dry ribs will be the highlight of your summer!

Ingredients

  • 4 lbs pork ribs, trimmed
  • 3 tbsp brown sugar, packed
  • 2 tbsp paprika
  • 2 tsp dill seeds
  • 1 tsp dried thyme
  • 1 tsp coarse ground black pepper
  • 1/8 tsp cayenne pepper
  • 1/3 cup low FODMAP bbq sauce
  • 1/3 cup apple cider vinegar

Instructions

  1. Preheat your BBQ to 300 degrees. Once the BBQ has reached the right temperature, turn off two of your burners. You’ll be cooking your ribs with indirect heat, so you’ll be putting them in the space with no active burners. 
  2. Place your ribs, bone side up, on a cutting board. Make a small incision between two bones and pick up the edge of the membrane. Pull it off in one tug if you can (I find it easier to do if I start from the smaller end). 
  3. Combine the brown sugar, paprika, dill seed, thyme, pepper, and cayenne pepper in a small bowl. Pull out one tbsp of rub and put it in a small measuring cup. Set it aside. 
  4. Sprinkle the rib rub over the ribs and work it into the meat with your fingers. Then lay each rib rack on a sheet of foil. Cover each rack with a second sheet of foil and fold the edges over to make a little sleeping bag. Make sure you get a good seal, as we want the ribs to steam themselves as they cook. 
  5. Stick the ribs, bones up, on the side of the BBQ you turned off and cook them for 2-2.5 hours or until they’re fall off the bone tender. 
  6. When your ribs are almost done, combine the BBQ sauce, apple cider vinegar, and the reserved rib rub in a small measuring cup. Give it a good stir. Transfer your ribs from the foil to the BBQ grill and cook for another 20 minutes. Turn the ribs over a few times, brushing each side of the rips with your BBQ mixture (called a mop sauce) as they finish up.

Notes

Recommended low FODMAP serving – 1/2 rack of ribs per sitting. 

Find it online: https://www.fodmapformula.com/low-fodmap-memphis-dry-ribs/