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

2 tsp Apple cider vinegar

1 tsp Maple syrup

1 cup Broccoli florets

0 tsp Olive oil

1 cup Shredded cabbage

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F and line a large baking sheet with parchment paper or aluminum foil.

• 2

  Season the pork ribs evenly on both sides with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Wrap the seasoned ribs tightly in aluminum foil and bake for 2 hours until the meat is tender and begins to pull away from the bone.

• 4

  In a small bowl, whisk together the tomato paste, 1 teaspoon of apple cider vinegar, maple syrup, and Dijon mustard to create the tangy glaze.

• 5

  Toss the broccoli florets with olive oil and a pinch of salt, then spread them on a baking sheet and roast at 400°F for 15 minutes during the final stage of rib cooking.

• 6

  In a separate bowl, toss the shredded cabbage with the remaining teaspoon of apple cider vinegar to create a simple, crunchy slaw.

• 7

  Unwrap the ribs, brush them generously with the prepared glaze, and broil on high for 3 to 5 minutes until the sauce is caramelized and bubbly.

• 8

  Serve the glazed ribs immediately alongside the roasted broccoli and the fresh vinegar slaw.