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

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp Maple syrup

1.5 cup Zucchini

PREPARATION

• 1

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

• 2

  In a small bowl, mix 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, pressing it into the meat.

• 4

  Wrap the ribs tightly in a large piece of foil and place on the baking sheet.

• 5

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

• 6

  While the ribs bake, whisk together the tomato paste, apple cider vinegar, Dijon mustard, and maple syrup in a small saucepan over low heat for 5 minutes.

• 7

  Remove the ribs from the oven, carefully open the foil, and brush the tangy glaze generously over the top.

• 8

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

• 9

  Steam or sauté the zucchini slices in a splash of water until tender-crisp to serve as a fresh side.

• 10

  Let the ribs rest for 5 minutes before slicing and serving alongside the zucchini.