Sweet and Smoky Dry-Rubbed Baby Back Ribs

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

Sweet and Smoky Dry-Rubbed Baby Back Ribs

YOUR SOLIN GENERATED RECIPE

Sweet and Smoky Dry-Rubbed Baby Back Ribs

Enjoy succulent baby back ribs seasoned with a sweet and smoky dry rub, offering a crisp exterior and melt-in-your-mouth tenderness. Paired with a cooling non-fat Greek yogurt dip, this dish is a savory delight that perfectly balances rich flavors and a hint of tang.

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NUTRITION

612kcal
Protein
47.6g
Fat
35.8g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

175 grams Baby Back Ribs

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Chili Powder

1 tsp Brown Sugar

1 pinch Salt

1 pinch Black Pepper

1/2 cup Non-Fat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs if not already done.

  • 2

    In a small bowl, combine the smoked paprika, garlic powder, chili powder, brown sugar, salt, and black pepper to create the dry rub.

  • 3

    Pat the ribs dry with paper towels and evenly sprinkle the dry rub all over the ribs, pressing it into the meat.

  • 4

    Place the seasoned ribs on a baking sheet lined with foil. Cover tightly with another piece of foil to trap moisture.

  • 5

    Bake the ribs in the preheated oven for 2.5 to 3 hours until the meat is tender and starts to pull away from the bone.

  • 6

    For an optional crisp finish, remove the top foil and broil the ribs for 3-5 minutes, watching closely to avoid burning.

  • 7

    Serve the ribs warm with a side of non-fat Greek yogurt for a cool, protein-boosting dip.

Sweet and Smoky Dry-Rubbed Baby Back Ribs

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

Sweet and Smoky Dry-Rubbed Baby Back Ribs

YOUR SOLIN GENERATED RECIPE

Sweet and Smoky Dry-Rubbed Baby Back Ribs

Enjoy succulent baby back ribs seasoned with a sweet and smoky dry rub, offering a crisp exterior and melt-in-your-mouth tenderness. Paired with a cooling non-fat Greek yogurt dip, this dish is a savory delight that perfectly balances rich flavors and a hint of tang.

NUTRITION

612kcal
Protein
47.6g
Fat
35.8g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

175 grams Baby Back Ribs

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Chili Powder

1 tsp Brown Sugar

1 pinch Salt

1 pinch Black Pepper

1/2 cup Non-Fat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs if not already done.

  • 2

    In a small bowl, combine the smoked paprika, garlic powder, chili powder, brown sugar, salt, and black pepper to create the dry rub.

  • 3

    Pat the ribs dry with paper towels and evenly sprinkle the dry rub all over the ribs, pressing it into the meat.

  • 4

    Place the seasoned ribs on a baking sheet lined with foil. Cover tightly with another piece of foil to trap moisture.

  • 5

    Bake the ribs in the preheated oven for 2.5 to 3 hours until the meat is tender and starts to pull away from the bone.

  • 6

    For an optional crisp finish, remove the top foil and broil the ribs for 3-5 minutes, watching closely to avoid burning.

  • 7

    Serve the ribs warm with a side of non-fat Greek yogurt for a cool, protein-boosting dip.