Tender Smoked BBQ Ribs with Roasted Vegetables

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

Tender Smoked BBQ Ribs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoked BBQ Ribs with Roasted Vegetables

Savor the rich, smoky flavor of tender baby back ribs coated with a tangy BBQ rub and finished with a light glaze of homemade sauce, paired with a medley of sweet roasted peppers and zucchini for a beautifully balanced meal.

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NUTRITION

598kcal
Protein
35.8g
Fat
35.3g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Baby Back Ribs

1 tsp BBQ Dry Rub

1 tbsp BBQ Sauce

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1 cup sliced Zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C). If you have a smoker, preheat it to the same temperature for an even more authentic flavor.

  • 2

    Pat the baby back ribs dry with paper towels. Generously rub the ribs with the BBQ dry rub, massaging it into the meat.

  • 3

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

  • 4

    Slow cook the ribs in the oven for about 2.5 to 3 hours until they are tender. Alternatively, smoke the ribs at 300°F for a similar duration.

  • 5

    While the ribs are cooking, preheat a separate oven tray for the vegetables at 400°F (205°C). In a bowl, toss the chopped red and yellow bell peppers and sliced zucchini with olive oil, salt, and pepper.

  • 6

    Spread the vegetables in a single layer on the tray and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 7

    In the last 10 minutes of cooking the ribs, brush them with the BBQ sauce. Return them to the oven uncovered to allow the sauce to set.

  • 8

    Once the ribs are tender and the vegetables are roasted, remove everything from the oven. Let the ribs rest for a few minutes before slicing.

  • 9

    Plate the sliced ribs alongside the roasted vegetables and serve immediately.

Tender Smoked BBQ Ribs with Roasted Vegetables

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

Tender Smoked BBQ Ribs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoked BBQ Ribs with Roasted Vegetables

Savor the rich, smoky flavor of tender baby back ribs coated with a tangy BBQ rub and finished with a light glaze of homemade sauce, paired with a medley of sweet roasted peppers and zucchini for a beautifully balanced meal.

NUTRITION

598kcal
Protein
35.8g
Fat
35.3g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Baby Back Ribs

1 tsp BBQ Dry Rub

1 tbsp BBQ Sauce

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1 cup sliced Zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C). If you have a smoker, preheat it to the same temperature for an even more authentic flavor.

  • 2

    Pat the baby back ribs dry with paper towels. Generously rub the ribs with the BBQ dry rub, massaging it into the meat.

  • 3

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

  • 4

    Slow cook the ribs in the oven for about 2.5 to 3 hours until they are tender. Alternatively, smoke the ribs at 300°F for a similar duration.

  • 5

    While the ribs are cooking, preheat a separate oven tray for the vegetables at 400°F (205°C). In a bowl, toss the chopped red and yellow bell peppers and sliced zucchini with olive oil, salt, and pepper.

  • 6

    Spread the vegetables in a single layer on the tray and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 7

    In the last 10 minutes of cooking the ribs, brush them with the BBQ sauce. Return them to the oven uncovered to allow the sauce to set.

  • 8

    Once the ribs are tender and the vegetables are roasted, remove everything from the oven. Let the ribs rest for a few minutes before slicing.

  • 9

    Plate the sliced ribs alongside the roasted vegetables and serve immediately.