NUTRITION

SERVINGS

INGREDIENTS

7 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

1 tbsp Tomato paste

2 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 cup Shredded cabbage

0.25 tbsp Extra virgin olive oil

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, onion powder, sea salt, and black pepper to create the dry rub.

• 3

  Coat the pork ribs evenly on both sides with the spice mixture, pressing the seasonings into the meat.

• 4

  Wrap the ribs tightly in a double layer of aluminum foil and place on the baking sheet.

• 5

  Bake for approximately 2 to 2.5 hours until the meat is tender and starting to pull away from the bone.

• 6

  While the ribs bake, whisk together the tomato paste, 1 tablespoon of apple cider vinegar, and the Dijon mustard to make the glaze.

• 7

  In a separate bowl, toss the shredded cabbage with the remaining 1 tablespoon of apple cider vinegar and the extra virgin olive oil to make the slaw.

• 8

  Remove the ribs from the oven, carefully unwrap the foil, and brush the top of the ribs with the tomato-vinegar glaze.

• 9

  Set the oven to broil and place the ribs back inside for 3-5 minutes until the glaze is bubbly and slightly caramelized.

• 10

  Let the ribs rest for 5 minutes before slicing and serve alongside the refreshing cabbage slaw.