Heal your Gut
The Best Ever Sticky Barbecue Ribs
2 – 3 Servings of Ribs
Is there anything better than getting your hands sticky while completely devouring some hearty ribs? I think not, dear friends. I have always been a fan of ribs, and I know you are going to just love this recipe as much as I do. It uses easy-to-find ingredients—you probably have most of them in your pantry right now—and it can be paired with any side dish, such as Thyme-Infused Mushroom Ragù or Stuffed Acorn Squash with Brown Rice and Chutney. Get your hands dirty and dig in!
6 tbsp olive oil, divided
1 tbsp paprika
1 tbsp garlic powder
1 tsp ground cumin
1 tbsp dried thyme
11⁄2 tsp ground coriander
2 tbsp brown sugar
11⁄2 tsp black pepper
11⁄2 tsp barbecue seasoning blend
14 oz bone-in beef ribs, trimmed of excess fat
1⁄2 cup tomato sauce
2 tbsp soy sauce or coconut aminos
1 tbsp teriyaki sauce
1⁄4 cup + 2 tsp honey
1 tbsp + 1 tsp balsamic vinegar
Preheat the oven to 325°F. Line a baking sheet with foil and drizzle it with 3 tablespoons of olive oil.
Add the remaining 3 tablespoons of olive oil, the paprika, garlic powder, cumin, thyme, coriander, brown sugar, black pepper and barbecue seasoning to a small bowl and whisk to combine. Place the ribs on the baking sheet and rub the seasoning all over them. Arrange the ribs on the baking sheet with space between them, cover the sheet with another piece of foil and roast them for 40 minutes.
In the meantime, make your sauce. Combine the tomato sauce, soy sauce, teriyaki sauce, honey and balsamic vinegar in a small bowl. Then pour the sauce into a medium pan over medium heat. Bring to a simmer, turn the heat down to low and simmer for about 7 minutes. When the sauce becomes sticky and thick, turn the heat off and wait for the ribs to be done. Turn the heat to a slow flame.
When the ribs are ready, use a pair of tongs or a fork to dip each rib into the pot of sauce and make sure they are coated evenly. Return the ribs to the baking sheet and increase the oven temperature to 425°F. Roast the ribs, uncovered, for 15 minutes more, until the sauce glazes them. Remove them from the oven and enjoy hot.
Reprinted with permission from The Everyday Low-FODMAP Cookbook by Zorah Booley, Page Street Publishing Co. 2021. Photo credit: Junaid Samaai