NUTRITION

SERVINGS

INGREDIENTS

6 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

1 tbsp apple cider vinegar

1 tsp dijon mustard

1 tsp maple syrup

1 cup shredded cabbage

0.25 cup non-fat greek yogurt

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 300°F (150°C).

• 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 pork ribs.

• 4

  Wrap the ribs tightly in heavy-duty aluminum foil and place them on a baking sheet.

• 5

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

• 6

  While the ribs bake, whisk together the tomato paste, apple cider vinegar, Dijon mustard, and maple syrup to create the glaze.

• 7

  In a separate bowl, toss the shredded cabbage with Greek yogurt and lemon juice to make the slaw; refrigerate until serving.

• 8

  Remove the ribs from the oven, carefully open the foil, and brush the top of the ribs generously with the glaze.

• 9

  Adjust the oven to broil and place the ribs back in for 3 to 5 minutes until the glaze is bubbling and slightly charred.

• 10

  Let the ribs rest for 5 minutes before slicing and serving with the chilled slaw.