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!