1 rack of baby back pork (or beef) ribs
Dry Rub:
1 TBL smoked paprika
1/2 tsp mustard powder
1/4 tsp dried powdered thyme
1/4 tsp dried rubbed sage
1 tsp salt
1 tsp white pepper
Marinade:
2/3 Cup tomato paste
2 TBL coconut aminos
1 TBL honey
juice of 1/2 orange
1 tsp apple cider vinegar
Combine the dry rub ingredients and “massage” into the pork ribs. Place the ribs onto a Silpat-covered jelly roll pan (flat large pan with a small lip; see above photo). Cover ribs tightly with foil, crimping the edges of the foil around the lip of the pan, and refrigerate for a minimum of 4 hours, or overnight.
When ready to cook, preheat the oven to 275° F.
Place the ribs into the preheated oven, making sure the foil is still tightly sealed all around the edges. Bake for 2 hours.
While the ribs are baking, combine marinade ingredients; season the mix with salt and pepper to taste.
At the end of the 2 hour baking period, increase the oven temperature to 375°F. Remove the foil and baste the ribs with the marinade.
Bake for 20-30 minutes, turning the ribs over to baste them on all sides with the marinade, roughly every 10 minutes. You can also do this final step on a grill, though it will leave a bit of a sticky, smoky mess. 🙂
My SIBO Recipes 
Followed the recipe exactly and ribs turned out great! Honey is high FodMap so I worried about that but didn’t have any symptoms after dinner and felt just great! My kids, who don’t especially like bbq sauce, scarfed these down and my hubby just added his own Sweet Baby Rays. Will make again 🙂
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Thanks so much for letting me know! I choose all my recipe ingredients from the “green / safe column” of Dr. Siebecker’s SIBO-specific diet guide. Since it showed 2 TBL honey (per serving) was still in the “green” column, I felt like half that amount shared by two people would be extra safe for the SIBO hubby. Really glad to hear it worked for you too!
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