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If you thought you had to miss out on sticky, fall-apart, finger-licking ribs just because you’re following a low FODMAP, gluten-free, or nickel-conscious diet, think again! This recipe is my adapted take on Gordon Ramsay’s Sticky Pork Ribs — but tweaked to be gentle on sensitive stomachs while keeping all that bold, mouthwatering flavor intact. This recipe is so moreish you’ll be craving it long after you’ve licked your plate clean!
What I’ve Adapted From The Gordon Ramsay Recipe
I know how frustrating it can be when a recipe sounds amazing, but half the ingredients are off-limits. That’s why I’ve made thoughtful swaps to keep these ribs as gut-friendly as possible without compromising on taste. Here’s what I changed:
- Garlic – A FODMAP nightmare! Instead, I use garlic-infused olive oil or garlic chives to give that rich depth without the tummy troubles.
- Honey – Too high in fructose, so I swap it for pure maple syrup, which adds the same sticky sweetness.
- Soy Sauce – Traditional soy sauce contains wheat, but tamari (gluten-free soy sauce) works just as well. If you’re nickel-sensitive, you might prefer coconut aminos, but note that it’s higher in FODMAPs over 1 tsp.
- Spring Onion (White Part) – A no-go for FODMAPers! Instead, I use just the green tops, which are completely safe.
- Chicken Stock – Many store-bought stocks sneak in high FODMAP ingredients, but Massel brand is both low FODMAP and gluten-free — a total win!
- Shaoxing Wine – Some may struggle with this in large amounts, but this recipe keeps it within the safe range. If you’re super sensitive, you can reduce it further.
The Result?
A sticky, caramelized glaze, fall-apart tender meat, and a flavor explosion in every bite! Serve with fluffy white rice (perfect for soaking up the sauce) and crisp fresh veggies like cucumber, carrot, and capsicum for balance. This dish is proof that allergen-friendly cooking can be every bit as indulgent — so get those napkins ready and dig in!
Ingredients:
- 1 kg pork ribs, separated
- Olive oil
- Sea salt and black pepper
- 2 tsp garlic-infused oil (or 3 tbsp finely chopped garlic chives)
- 5 cm piece of fresh ginger, peeled and sliced
- 1-2 tsp dried chilli flakes (to taste)
- 2 tsp whole Sichuan peppercorns
- 3 whole star anise
- 1 cinnamon stick
- ¼ cup maple syrup (or brown sugar if you’re on the low nickel diet)
- ¼ cup Shaoxing wine
- 2-3 tbsp rice vinegar
- ¼ cup gluten-free soy sauce (Tamari) (For low nickel try coconut aminos)
- 400ml Massel chicken stock
- 6 spring onion tops, sliced
Method
1. Prepare & Sear the Ribs
Preheat your oven to 180°C (350°F).
This recipe can be made in a large oven-safe roasting tray OR a large, oven safe-frying pan. Choose your prefered option and start by heating it up over medium-high heat with a drizzle of olive oil. While it’s heating up, season the ribs generously with salt and pepper. Then sear the ribs for 5-10 minutes, turning occasionally, until they develop a deep golden crust.
2. Build the Sauce
Once the ribs are nicely browned, lower the heat slightly and add the garlic-infused oil (and/ or garlic chives), maple syrup, ginger, chilli flakes, sichuan peppercorns, star anise, and cinnamon stick. Stir for about a minute until fragrant and caramelised, but don’t allow it to burn.
Pour in the Shaoxing wine, rice vinegar, and gluten-free soy sauce, chicken stock and sliced spring onion tops. Let it simmer for a minute, then taste and adjust the balance — add a splash more vinegar if you like it sharper then bring everything to a boil.
3. Braise in the Oven
If using a frying pan that isn’t oven safe, then transfer everything into a preheated roasting dish now. Otherwise, place your roasting tray or pan directly in the oven.
Roast for 1 hour to slowly become tender, turning the ribs halfway through so they soak up all the flavors and develop more caramelization on both sides.
4. Reduce & Glaze
Carefully remove the tray from the oven (it’s super hot!) and set it back on the stovetop over a medium heat. Let the sauce reduce for 8-10 minutes, stirring and rotating the ribs frequently, until it thickens into a glossy, syrupy glaze and they are fully coated.
5. Serve & Enjoy
Stack the sticky ribs onto a serving platter, generously spooning over any remaining sauce. These are finger-licking good, so don’t be shy — dig in with your hands and have plenty of napkins on hand! Because they’re packed with bold, rich flavors, I love serving them with fluffy white rice to soak up all that delicious sauce, alongside crisp, fresh veggies like cucumber, carrot, and capsicum sticks for a refreshing contrast. For the perfect finishing touch, sprinkle over extra sliced spring onion tops. Enjoy!
Lick Your Lips Low FODMAP Sticky Pork Ribs (Allergen Free)
You can't go wrong with this seriously flavourful plate of ribs, made Low FODMAP!
Ingredients
- 1 kg pork ribs separated
- Olive oil
- Sea salt and black pepper
- 2 tsp garlic-infused oil or 3 tbsp finely chopped garlic chives
- 5 cm piece of fresh ginger peeled and sliced
- 1-2 tsp dried chilli flakes to taste
- 2 tsp whole Sichuan peppercorns
- 3 whole star anise
- 1 cinnamon stick
- ¼ cup maple syrup (or brown sugar if you're on the low nickel diet)
- ¼ cup Shaoxing wine
- 2-3 tbsp rice vinegar
- ¼ cup gluten-free soy sauce Tamari (or coconut aminos for a low nickel option)
- 400 ml Massel chicken stock
- 6 spring onion tops sliced
Instructions
- Preheat oven to 180°C (350°F). Heat an oven-safe roasting tray or frying pan over medium-high heat with olive oil. Season ribs with salt and pepper, then sear for 5-10 minutes, turning until golden brown.
- Lower heat, then add garlic-infused oil (or garlic chives), maple syrup, ginger, chili flakes, Sichuan peppercorns, star anise, and cinnamon. Stir for 1 minute until fragrant. Pour in Shaoxing wine, rice vinegar, gluten-free soy sauce, chicken stock, and spring onion tops. Simmer for 1 minute, then bring to a boil.
- If using a non-oven-safe pan, transfer everything to a roasting dish. Roast for 1 hour, turning the ribs halfway through.
- Remove from oven and place on the stovetop over medium heat. Simmer for 8-10 minutes, stirring until the sauce thickens into a glossy glaze. Coat the ribs well.
- Arrange ribs on a platter, drizzle with extra sauce, and garnish with spring onion tops. Serve with fluffy white rice and crisp veggie sticks like cucumber, carrot, and capsicum. Dig in and enjoy!
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