Ingredients


For poaching

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

2 star anise

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


Method


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

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Beef ribs with barbecue sauce
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How to make garlic  infused oil - click here