NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork loin 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 Sugar-free BBQ sauce

1 cup Green cabbage

0.5 cup Carrots

1 tbsp Apple cider vinegar

0 tsp Extra virgin olive oil

0.5 tsp Dijon mustard

0 tsp Raw honey

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

• 3

  Pat the pork ribs dry with a paper towel and apply the dry rub evenly to all sides of the meat.

• 4

  Wrap the seasoned ribs tightly in aluminum foil and place them on the baking sheet; bake for approximately 2 hours or until the meat is tender.

• 5

  While the ribs are roasting, finely shred the green cabbage and carrots.

• 6

  In a medium bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, and raw honey to create the slaw dressing.

• 7

  Toss the shredded cabbage and carrots into the dressing until well coated, then cover and refrigerate until ready to serve.

• 8

  Once the ribs are tender, carefully open the foil and brush the top of the ribs with the sugar-free BBQ sauce.

• 9

  Turn the oven to broil and place the ribs back in for 3-5 minutes, watching closely until the sauce is bubbly and slightly caramelized.

• 10

  Allow the ribs to rest for 5 minutes before slicing and serving alongside the chilled zesty slaw.