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

2 tbsp Sugar-free BBQ sauce

1.5 cup Shredded green cabbage

0.25 cup Shredded carrots

0.25 cup Non-fat Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F (150°C) and line a baking sheet with foil.

• 2

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

• 3

  Apply the spice rub evenly to both sides of the pork ribs, pressing it into the meat.

• 4

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

• 5

  While the ribs are roasting, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl until smooth.

• 6

  Toss the shredded cabbage and carrots into the yogurt dressing until thoroughly coated, then refrigerate until serving.

• 7

  Remove the ribs from the oven, carefully open the foil, and brush the top of the ribs with the sugar-free BBQ sauce.

• 8

  Broil the ribs on high for 3 to 5 minutes until the sauce is bubbly and slightly caramelized, then serve alongside the chilled slaw.