NUTRITION

SERVINGS

INGREDIENTS

5.5 oz 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

0.5 tbsp Tomato paste

1 tbsp Apple cider vinegar

0.5 tsp Maple syrup

1 tsp Dijon mustard

1 cup Shredded cabbage

1 tbsp Greek yogurt

1 tsp Lime juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 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, maple syrup, and Dijon mustard in a small bowl to create the glaze.

• 6

  Carefully open the foil, brush the glaze generously over the ribs, and broil on high for 3 to 5 minutes until the sauce is bubbly and slightly charred.

• 7

  In a separate bowl, toss the shredded cabbage with the Greek yogurt and lime juice to create a fresh, tangy side slaw.

• 8

  Serve the glazed ribs hot alongside the crunchy cabbage slaw.