Print Recipe
Easy Oven Baked Ribs with Green Chile Cilantro BBQ Sauce (Gluten-Free, Low FODMAP)
The oven baked ribs get a little help from a gluten-free (or low FODMAP) store bought sauce, but the added ingredients really turn it into something special that you can’t get at a store. I love this sauce to have some heat to it, so I leave the seeds in the jalapeno. You can choose how hot you’d like it and opt to remove the ribs and seeds. Baby back ribs and Sst. Louis style spareribs both work well. And if you want to make more ribs, the sauce will stretch. No need to double it!
Prep Time 5 minutes
Total Time 2 hours 30 minutes
Servings 4
Ingredients
- 2 cups gluten-free BBQ sauce I like Stubbs or Fody for Low FODMAP
- 1 bunch cilantro thick stems removed
- 1 large jalapeno
- 2- inches fresh ginger peeled
- Sea salt
- 2.5 pounds baby back ribs or St. Louis style pork spareribs
Instructions
-
Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
-
In a small food processor, puree the BBQ sauce with the cilantro, jalapeno and ginger until smooth.
-
Arrange the ribs on the baking sheet and salt generously on both sides. Slather with half the BBQ sauce. Make sure you get it in every nook and cranny. Lay the ribs bone-side down and cover tightly with foil. Bake in the middle of oven for 2 hours, until the ribs are tender but not completely falling off the bone. Remove the foil and glaze the ribs with another coat of BBQ sauce. Raise the oven temperature to 400 degrees and bake the ribs until deeply browned and crusty, about 15 to 20 minutes more. Remove to a cutting board.
-
Once cool enough to touch, slice the ribs into individual pieces. Serve warm or at room temperature alongside the remaining BBQ sauce.