Back Ribs with Sweet-Savory Sauce

Gluten Free
Dairy Free
Low Fod Map
Health score
12%
Back Ribs with Sweet-Savory Sauce
45 min.
8
482kcal

Suggestions


Indulge in the mouthwatering flavors of our Back Ribs with Sweet-Savory Sauce, a dish that promises to elevate your dining experience! Perfectly suited for those seeking gluten-free, dairy-free, and low FODMAP options, this recipe is a delightful choice for any occasion. Whether you're hosting a weekend barbecue or enjoying a cozy family dinner, these tender, juicy ribs will impress your guests and satisfy your cravings.

The secret to this dish lies in the luscious sauce, a harmonious blend of chili sauce, grape jelly, and a hint of Dijon mustard, creating a sweet and savory profile that perfectly complements the rich flavor of the pork. With just 45 minutes of preparation, you can serve up to eight people, making it an ideal option for gatherings or meal prep for the week ahead.

As the ribs grill to perfection, the tantalizing aroma will fill your kitchen, inviting everyone to the table. Each bite reveals succulent meat that effortlessly pulls away from the bone, coated in a glossy glaze that will have everyone reaching for seconds. Pair these ribs with your favorite sides, and you have a meal that is not only delicious but also caters to various dietary needs. Get ready to savor the joy of cooking and the pleasure of sharing this delightful dish with family and friends!

Ingredients

  • 4.5 lb baby back ribs 
  • tablespoon wine dry red flavored (from 32-oz carton)
  • cup chili sauce 
  • teaspoon dijon mustard 
  • 0.8 cup grape jelly 
  • cups water 

Equipment

  • sauce pan
  • grill
  • dutch oven

Directions

  1. To make sauce, in 1-quart saucepan, heat chili sauce, jelly, wine and mustard over medium heat, stirring occasionally, until jelly is melted.
  2. Heat coals or gas grill for indirect heat.
  3. Cut ribs into serving pieces.
  4. Place ribs in 4-quart Dutch oven; add water.
  5. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes; drain.
  6. Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until pork is no longer pink and meat begins to pull away from bones.
  7. Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute.
  8. Serve sauce with ribs.

Nutrition Facts

Calories482kcal
Protein26.41%
Fat49.56%
Carbs24.03%

Properties

Glycemic Index
10.88
Glycemic Load
11.89
Inflammation Score
-3
Nutrition Score
18.619565155195%

Flavonoids

Petunidin
0.06mg
Delphinidin
0.08mg
Malvidin
0.49mg
Peonidin
0.03mg
Catechin
0.14mg
Epicatechin
0.2mg
Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:482.01kcal
24.1%
Fat:26.39g
40.61%
Saturated Fat:9.32g
58.22%
Carbohydrates:28.8g
9.6%
Net Carbohydrates:27.6g
10.04%
Sugar:20.01g
22.23%
Cholesterol:110.91mg
36.97%
Sodium:618.63mg
26.9%
Alcohol:0.2g
100%
Alcohol %:0.08%
100%
Protein:31.65g
63.3%
Selenium:50.57µg
72.25%
Vitamin B3:11.45mg
57.26%
Vitamin B1:0.77mg
51.44%
Vitamin B6:0.74mg
36.99%
Vitamin B2:0.54mg
31.69%
Zinc:4.17mg
27.8%
Phosphorus:272.02mg
27.2%
Potassium:548.78mg
15.68%
Vitamin B12:0.9µg
15%
Vitamin B5:1.32mg
13.23%
Copper:0.24mg
11.86%
Vitamin D:1.77µg
11.79%
Vitamin C:8.27mg
10.02%
Iron:1.66mg
9.23%
Magnesium:32.28mg
8.07%
Vitamin E:1.08mg
7.21%
Calcium:66.09mg
6.61%
Vitamin A:267.86IU
5.36%
Fiber:1.2g
4.79%
Vitamin K:1.78µg
1.7%
Folate:6.62µg
1.66%
Manganese:0.03mg
1.41%