NUTRITION

SERVINGS

INGREDIENTS

5 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

1 tbsp Apple cider vinegar

0.5 tsp Maple syrup

1.5 cup Green cabbage

0.5 cup Carrots

0.25 cup Plain Greek yogurt

0.13 tbsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 300°F (150°C) and line a rimmed 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 pork ribs dry with a paper towel and rub the spice mixture evenly over all sides of the meat.

• 4

  Wrap the ribs tightly in the foil, ensuring the seam is on top to prevent leaking, and bake for 2 hours until the meat is tender.

• 5

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

• 6

  Toss the shredded cabbage and carrots into the dressing until well coated, then cover and refrigerate to let the flavors meld.

• 7

  In a small ramekin, whisk the tomato paste, remaining apple cider vinegar, and maple syrup to create a clean BBQ glaze.

• 8

  Carefully unwrap the ribs, brush the glaze over the top, and broil on high for 3-5 minutes until the sauce is bubbly and slightly caramelized.

• 9

  Allow the ribs to rest for 5 minutes before slicing and serving alongside the chilled, crunchy slaw garnished with fresh cilantro.