NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin 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 sugar-free BBQ sauce

1.5 cup shredded green cabbage

0.25 cup shredded carrots

0.25 cup plain Greek yogurt

1 tbsp apple cider vinegar

1 tsp dijon mustard

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 to create the dry rub.

• 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 aluminum foil and place them on a rimmed baking sheet.

• 5

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

• 6

  While the ribs are baking, prepare the slaw dressing by whisking together the Greek yogurt, apple cider vinegar, and Dijon mustard in a large mixing bowl.

• 7

  Add the shredded cabbage and carrots to the dressing, tossing thoroughly to coat, then cover and refrigerate to let the flavors meld.

• 8

  Carefully remove the ribs from the oven, open the foil, and brush the top of the ribs generously with the sugar-free BBQ sauce.

• 9

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

• 10

  Slice the ribs and serve immediately alongside the chilled, zesty slaw.