Comfort Food,  Low Fodmap,  Pasta,  Pork

Pasta Sauce with St. Louis Ribs (low fodmap)

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I kinda hate labeling recipes as ‘low fodmap’ because people who don’t know what that means are probably either afraid of it or think it’s going to lack flavor or goodness. Honestly – there are millions or lame-ass recipes out there with zippo flavor that are not low fodmap, many of which I’ve tried, sadly. On the other hand, almost every low fodmap recipe we’ve tried has been awesome.

Not here to toot my own horn (that is a strange phrase – whose horn am I supposed to toot? – I think it refers to the trumpeters who sounded the arrival of dignitaries and royalty) but I endeavor (somewhat out of necessity) to make any low fodmap recipe I publish one where no one can tell that it is low anything. So you can lie to your significant whoever and say it’s not low fodmap, you’ll suffer through it and that it’s all for you, Damien.

I had ribs leftover so I ate them for breakfast this morning. Glad no one was watching, I was gettin’ all National Geographic on ’em.

Pasta Sauce with St. Louis Ribs (low fodmap)

Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: American, Italian
Keyword: comfort food, meat sauce, pasta sauce, pork, ribs
Servings: 6
Author: Kenny MacKenzie

Ingredients

  • 3-4 lbs St. Louis Ribs
  • 3 28 oz boxes strained tomatoes
  • 4 TBSP extra virgin olive oil divided
  • 1 medium sweet onion chopped
  • 2 cloves garlic smashed, peeled & roughly chopped
  • 1 decent sized carrot shredded or diced – your preference
  • 2 sprigs fresh oregano
  • 3 sprigs fresh thyme (or more)
  • 1 sprig fresh rosemary leaves removed and finely minced
  • 1 bay leaf
  • salt & pepper to taste (lots of salt required)
  • 1 1/2 cups cold water
  • 1 parmesan cheese rind (optional)
  • 1/4 tsp red pepper flakes

Instructions

  • Heat 2 TBSP of olive oil in a very large covered sauce pan with a heavy bottom. Cut your pork rack into individual ribs.
  • When oil is hot, brown your ribs on all sides over medium heat.
  • While ribs are browning, chop your onion and garlic
  • Remove ribs to a plate and set aside.
  • Add 1 TBSP olive oil andonions to the pan and suate until soft, about 5-7 minutes (lower the heat a little so they don't burn)
  • Add garlic and saute for 1-2 minutes.
  • With a slotted spoon, remove onions & garlic, trying to retain as much oil as possible.
  • Add final TBSP of olive oil and scrape up browned bits from bottom of pan with a wooden spoon.
  • Carefully pour in your cartons of tomatoes. Stir.
  • Use cartons to fill about 1/3 of the way with cold water and add to the sauce. Stir.
  • Salt the tomatoes well and stir.
  • Add fresh herbs and stir a little.
  • Drop the parmesan rind in, if using.
  • Place wooden spoon on top of the pot and place cover on the pot and spoon, so it's open a little.
  • Cook for 2 1/2 hours or until meat is tender.
  • Serve over your favorite pasta – gluten free if you are low fodmap.

Notes

A low fodmap serving is 1/2 cup of sauce. My serving counts are always ballparked, in this case assuming you might have family or guests who are not low fodmap and can/will eat more sauce.

Music to cook by: Pat Metheny “Question and Answer”

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