4 Jacob’s ladder beef ribs
1 tbsp garlic infused oil
2 star anise
750ml low FODMAP beef stock
For the bbq sauce
25g/1oz lactose free butter, plus extra to serve
150g/5½oz light muscovado sugar
300g/10½oz tomato puree
150g/5½oz chili paste
2 tbsp maple syrup
1 tbsp smoked paprika
150ml/5fl oz gluten free soy sauce
Place the ribs in a large, wide saucepan. Cover with stock and add the star anise.
Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.
Preheat the oven to 200C/400F/Gas 6. Meanwhile, make the bbq sauce.
Heat a sauté pan until hot and add the lactose free butter and fry the chili paste, star anise, smoked paprika and sugar. Cook for a further 3-4 minutes until the sugar has dissolved.
Add the tomato puree, maple syrup and gluten free soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.
Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.
Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven for 15-20 minutes until sticky.
Recipe adapted from: Good Food