NUTRITION

SERVINGS

INGREDIENTS

5.75 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 Apple cider vinegar

2 tbsp Sugar-free BBQ sauce

1.5 cup Shredded green cabbage

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F and line a rimmed baking sheet with a large piece of heavy-duty aluminum foil.

• 2

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

• 3

  Pat the ribs dry with a paper towel and apply the spice rub generously to both sides, pressing it into the meat.

• 4

  Place the ribs on the foil, drizzle with 1 tablespoon of the apple cider vinegar, and fold the foil tightly to create a sealed packet.

• 5

  Roast in the oven for 2.5 hours until the meat is tender and begins to pull away from the bone.

• 6

  While the ribs roast, prepare the slaw by tossing the shredded cabbage with the remaining 1 tablespoon of apple cider vinegar and the Dijon mustard.

• 7

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

• 8

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

• 9

  Let the ribs rest for 5 minutes before serving alongside the crisp vinegar slaw.