YOUR SOLIN GENERATED RECIPE
Sweet and Smoky Dry-Rubbed Baby Back Ribs
Savor the enticing flavor of tender baby back ribs enhanced with a sweet and smoky dry rub, complemented by a refreshing Greek yogurt dipping sauce that adds a cool, tangy twist. This dish is perfect for a hearty yet balanced meal, offering a delightful interplay of savory spices and lean protein.
INGREDIENTS
5 oz Baby Back Ribs
1 tsp Brown Sugar
0.5 tsp Smoked Paprika
0.5 tsp Garlic Powder
1 pinch Salt
1 pinch Black Pepper
0.5 cup Nonfat Greek Yogurt
1 tsp Apple Cider Vinegar
PREPARATION
Preheat your oven to 300°F.
Mix brown sugar, smoked paprika, garlic powder, salt, and black pepper in a small bowl to create the dry rub.
Pat the baby back ribs dry with paper towels, then generously coat them with the dry rub on all sides, pressing the spices into the meat.
Place the seasoned ribs on a baking sheet lined with foil, cover with another layer of foil to seal in the moisture, and bake for 2.5 to 3 hours until tender.
While the ribs are cooking, combine the nonfat Greek yogurt and apple cider vinegar in a small bowl. Stir well to create a tangy dipping sauce.
Once the ribs are tender and slightly crispy on the edges, remove them from the oven and let them rest for a few minutes.
Slice the ribs between the bones and serve with the Greek yogurt sauce on the side for dipping.