YOUR SOLIN GENERATED RECIPE
Tender Baked Baby Back Ribs with Smoky Low-Sugar BBQ Glaze and Creamy Cabbage Slaw
Savor the smoky, melt-in-your-mouth tender baby back ribs glazed with a low-sugar BBQ sauce, paired with a refreshing and protein-boosted creamy cabbage slaw that adds a crisp, tangy contrast. This dish delivers an exciting combination of rich flavors and textures that’s perfectly balanced for a satisfying dinner.
INGREDIENTS
4 oz Baby Back Ribs
2 tbsp Tomato Paste
1 tsp Apple Cider Vinegar (glaze)
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
10 drops Liquid Stevia
Salt and Pepper to taste (glaze)
1 cup shredded Green Cabbage
1/2 cup Nonfat Greek Yogurt
1 tsp Apple Cider Vinegar (slaw)
Salt and Pepper to taste (slaw)
PREPARATION
Preheat your oven to 300°F.
In a small bowl, whisk together tomato paste, apple cider vinegar, smoked paprika, garlic powder, onion powder, liquid stevia, salt, and pepper to create the smoky low-sugar BBQ glaze.
Pat the baby back ribs dry and generously season with salt and pepper. Brush the ribs on both sides with the prepared BBQ glaze.
Place the ribs on a baking sheet lined with foil, cover loosely with another piece of foil, and bake in the preheated oven for 2.5 to 3 hours until tender.
While the ribs bake, prepare the creamy cabbage slaw by combining shredded cabbage, nonfat Greek yogurt, apple cider vinegar, salt, and pepper in a bowl. Mix well.
Once the ribs are tender and the glaze is caramelized, remove from the oven. Let the ribs rest for 5 minutes before slicing.
Plate a portion of ribs alongside a serving of the creamy cabbage slaw, and enjoy your balanced, flavorful meal.