NUTRITION

SERVINGS

INGREDIENTS

6 oz 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 tbsp apple cider vinegar

1 tsp maple syrup

0.5 tsp mustard powder

1 cup green cabbage

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 300°F and line a baking sheet with heavy-duty aluminum foil.

• 2

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Pat the ribs dry with a paper towel and rub the spice mixture evenly over both sides of the meat.

• 4

  Place the ribs on the foil, wrap them tightly to seal in the moisture, and bake for 2 hours until tender.

• 5

  While the ribs bake, whisk together the tomato paste, 1 tablespoon of apple cider vinegar, maple syrup, and mustard powder to create the BBQ glaze.

• 6

  In a separate bowl, toss the shredded green cabbage with the remaining 1 tablespoon of apple cider vinegar and the olive oil to make the slaw.

• 7

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

• 8

  Turn the oven to broil and place the ribs back in for 3 to 5 minutes until the glaze is bubbly and slightly charred.

• 9

  Let the ribs rest for 5 minutes before slicing and serving alongside the fresh vinegar slaw.