Honey-Smoked BBQ Baby Back Ribs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Smoked BBQ Baby Back Ribs

YOUR SOLIN GENERATED RECIPE

Honey-Smoked BBQ Baby Back Ribs

Savor these tender, honey-smoked BBQ baby back ribs with a tantalizing balance of sweet and smoky flavors. Perfectly cooked using a gentle slow-bake method followed by a quick finish on the grill, these ribs boast a succulent bite with a sticky glaze that complements the natural meatiness of the pork.

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NUTRITION

499kcal
Protein
36.4g
Fat
30.1g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Baby Back Ribs

1 tbsp Honey

1 tsp Apple Cider Vinegar

1/2 tsp Smoked Paprika

1/4 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 275°F.

  • 2

    In a small bowl, combine honey, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper to create the glaze.

  • 3

    Pat the baby back ribs dry with paper towels. Score the surface lightly if desired to allow the glaze to penetrate.

  • 4

    Brush the ribs generously with the glaze, ensuring an even coating over all sides.

  • 5

    Wrap the ribs in foil and place them on a baking sheet. Slow-cook in the preheated oven for 2.5 to 3 hours until the meat becomes tender.

  • 6

    Remove the ribs from the oven and carefully open the foil. Increase the oven temperature to 425°F or preheat a grill.

  • 7

    Brush the ribs with an extra layer of the glaze and cook uncovered for an additional 10-15 minutes until the glaze is bubbly and slightly caramelized.

  • 8

    Let the ribs rest for a few minutes before slicing. Serve warm and enjoy a balanced dish of sweet, smoky succulent ribs.

Honey-Smoked BBQ Baby Back Ribs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Smoked BBQ Baby Back Ribs

YOUR SOLIN GENERATED RECIPE

Honey-Smoked BBQ Baby Back Ribs

Savor these tender, honey-smoked BBQ baby back ribs with a tantalizing balance of sweet and smoky flavors. Perfectly cooked using a gentle slow-bake method followed by a quick finish on the grill, these ribs boast a succulent bite with a sticky glaze that complements the natural meatiness of the pork.

NUTRITION

499kcal
Protein
36.4g
Fat
30.1g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Baby Back Ribs

1 tbsp Honey

1 tsp Apple Cider Vinegar

1/2 tsp Smoked Paprika

1/4 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 275°F.

  • 2

    In a small bowl, combine honey, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper to create the glaze.

  • 3

    Pat the baby back ribs dry with paper towels. Score the surface lightly if desired to allow the glaze to penetrate.

  • 4

    Brush the ribs generously with the glaze, ensuring an even coating over all sides.

  • 5

    Wrap the ribs in foil and place them on a baking sheet. Slow-cook in the preheated oven for 2.5 to 3 hours until the meat becomes tender.

  • 6

    Remove the ribs from the oven and carefully open the foil. Increase the oven temperature to 425°F or preheat a grill.

  • 7

    Brush the ribs with an extra layer of the glaze and cook uncovered for an additional 10-15 minutes until the glaze is bubbly and slightly caramelized.

  • 8

    Let the ribs rest for a few minutes before slicing. Serve warm and enjoy a balanced dish of sweet, smoky succulent ribs.