Posted on July 02, 2024

These FODMAP Friendly BBQ Ribs are perfect for your 4th of July cookout. Using Bay’s Kitchen BBQ Sauce With Smoked Paprika, these ribs are packed with flavour and are sure to be a hit. Pair them with some delicious low FODMAP sides for a complete and satisfying meal.


Prep time: 20 minutes
Cook Time: 2.5 hours



  • 2 racks of pork baby back ribs (about 4 pounds)
  • Salt and pepper, to taste
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon mustard powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup Bay’s Kitchen BBQ Sauce With Smoked Paprika
  • 1 tablespoon vegetable oil (e.g., sunflower, canola, or olive oil)


  1. 1. Prepare the Ribs: Start by removing the membrane from the back of the ribs. This can be done by using a knife to gently lift the edge and then pulling it off with a paper towel for grip. Season the ribs with salt and pepper on both sides.
    2. In a small bowl, make your dry rub by mixing smoked paprika, brown sugar, mustard powder, ground cumin, and ground coriander. Rub this spice mixture all over the ribs, making sure they are evenly coated
    3. Preheat your grill to medium heat, around 300°F (150°C).
    4. Place the ribs on the grill, bone side down. Close the lid and cook for about 2 to 2.5 hours, maintaining a consistent temperature. Check occasionally to ensure the ribs aren’t burning. If using a charcoal grill, set up a two-zone fire by placing coals on one side of the grill and cooking the ribs on the other side for indirect heat.
    5. During the last 30 minutes of grilling, start basting the ribs with BBQ Sauce With Smoked Paprika. Baste every 10 minutes, turning the ribs to get an even coating. For the final 10 minutes, increase the grill temperature slightly to help caramelize the sauce, but be careful not to burn the ribs.
    6. Once the ribs are tender and the sauce is caramelized, remove them from the grill. Let the ribs rest for about 10 minutes before slicing them between the bones. Serve with extra BBQ Sauce on the side.

Enjoy your delicious and FODMAP Friendly BBQ ribs with these tasty sides for a fantastic 4th of July celebration!

Serving Side Options:

  • Low FODMAP Coleslaw: Shredded cabbage and carrots mixed with a light mayonnaise-based dressing.
  • Grilled Vegetables: Zucchini, bell peppers, and eggplant, drizzled with olive oil and grilled until tender.
  • Potato Salad: Boiled potatoes mixed with spring onions (green parts), chives, and a low FODMAP mayonnaise or yogurt dressing.
  • Corn on the Cob: Grilled or boiled, seasoned with butter and a sprinkle of smoked paprika.

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