NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork loin back ribs

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

0.5 tsp Honey

0.25 tsp Liquid smoke

1 cup Green cabbage

0.25 cup Carrots

0.5 tsp Extra virgin olive oil

1 tsp Apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 300°F and line a rimmed baking sheet with parchment paper.

• 2

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Rub the spice mixture thoroughly onto both sides of the pork ribs, pressing it into the meat.

• 4

  Wrap the ribs tightly in a large piece of aluminum foil and place them on the baking sheet; roast for 2 hours until the meat is very tender.

• 5

  While the ribs roast, whisk together the tomato paste, 1 tablespoon of apple cider vinegar, honey, and liquid smoke in a small saucepan over low heat until thickened.

• 6

  In a separate medium bowl, toss the shredded cabbage and carrots with the olive oil and the remaining teaspoon of apple cider vinegar.

• 7

  Carefully unwrap the ribs, brush them generously with the prepared BBQ glaze, and broil for 3-5 minutes until the glaze is bubbly and slightly caramelized.

• 8

  Slice the ribs between the bones and serve immediately alongside the crisp vinegar slaw.