NUTRITION

SERVINGS

INGREDIENTS

14 oz Baby back pork 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

2 tbsp Sugar-free BBQ sauce

1 cup Green cabbage

0.25 cup Carrots

2 tbsp Plain Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F and line a baking sheet with foil.

• 2

  Pat the baby back pork ribs dry with a paper towel to ensure the dry rub adheres properly.

• 3

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

• 4

  Rub the spice mixture evenly over both sides of the ribs, pressing it into the meat for maximum flavor.

• 5

  Wrap the ribs tightly in aluminum foil to lock in moisture and bake for 2 hours until the meat is tender.

• 6

  While the ribs bake, prepare the slaw by whisking the Greek yogurt, apple cider vinegar, honey, and Dijon mustard in a medium bowl.

• 7

  Add the shredded green cabbage and carrots to the dressing, tossing well to coat, then refrigerate until serving.

• 8

  Remove the ribs from the oven, carefully open the foil, and brush the top of the ribs with the sugar-free BBQ sauce.

• 9

  Broil the ribs on high for 3 to 5 minutes until the sauce is bubbling and slightly caramelized.

• 10

  Slice the ribs between the bones and serve immediately alongside the chilled zesty slaw.