NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork baby 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

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp Raw honey

2 cup Cauliflower florets

0.5 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Wrap the ribs tightly in aluminum foil and place them on the baking sheet; bake for 90 minutes until the meat is tender.

• 5

  While the ribs bake, toss the cauliflower florets with olive oil and a pinch of salt, then spread them on a separate baking sheet.

• 6

  Roast the cauliflower in the oven during the final 25 minutes of the ribs' cooking time.

• 7

  In a small bowl, whisk together the tomato paste, apple cider vinegar, Dijon mustard, and raw honey to create the glaze.

• 8

  Remove the ribs from the oven, carefully open the foil, and brush the tangy glaze generously over the top.

• 9

  Switch the oven to broil and place the glazed ribs under the broiler for 3-5 minutes until the sauce is bubbly and slightly caramelized.

• 10

  Serve the smoky ribs immediately alongside the golden roasted cauliflower florets.