NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Baby back pork ribs

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Maple syrup

1 cup Green cabbage

0.25 cup Carrots

0.25 cup Plain Greek yogurt

1 tbsp Lime juice

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

• 2

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

• 3

  Rub the spice mixture evenly over both sides of the pork ribs.

• 4

  Wrap the ribs tightly in aluminum foil and bake for 2 hours until the meat is tender and pulling away from the bone.

• 5

  While the ribs bake, whisk together the tomato paste, apple cider vinegar, and maple syrup in a small saucepan over low heat until smooth.

• 6

  In a medium bowl, toss the shredded green cabbage and carrots with the Greek yogurt, lime juice, and Dijon mustard until well coated.

• 7

  Remove the ribs from the oven, open the foil, and brush the homemade BBQ sauce generously over the top.

• 8

  Broil the ribs for 3 to 5 minutes until the sauce is bubbly and slightly charred.

• 9

  Serve the warm ribs immediately with the chilled zesty slaw on the side.