NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork baby back ribs

0.5 cup Black beans

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 tsp Apple cider vinegar

1 tsp Maple syrup

1 tsp Dijon mustard

0.25 tsp Liquid smoke

PREPARATION

• 1

  Preheat your oven to 300°F and line a baking sheet with parchment paper or foil for easy cleanup.

• 2

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

• 3

  Pat the pork ribs dry with a paper towel and massage the spice rub evenly over all sides of the meat.

• 4

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

• 5

  Slow-roast the ribs in the oven for approximately 2 hours until the meat is tender and begins to pull away from the bone.

• 6

  While the ribs roast, whisk together the tomato paste, apple cider vinegar, maple syrup, Dijon mustard, and liquid smoke in a small saucepan over low heat until smooth.

• 7

  Carefully remove the ribs from the oven, open the foil, and brush the tangy glaze generously over the top of the meat.

• 8

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

• 9

  Rinse the black beans thoroughly and warm them in a small pot over medium heat, seasoning lightly if desired.

• 10

  Serve the sticky, smoky ribs alongside the warm black beans for a balanced, protein-packed meal.