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

0.25 tsp Ground cumin

1 tbsp Apple cider vinegar

1.5 tbsp Sugar-free BBQ sauce

1.5 cup Shredded cabbage

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Remove the thin membrane from the back of the ribs using a paper towel for grip and pat the meat dry.

• 3

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

• 4

  Apply the spice rub generously to both sides of the ribs, pressing the seasoning firmly into the meat.

• 5

  Place the ribs on the prepared baking sheet, drizzle with the first tablespoon of apple cider vinegar, and seal tightly with another sheet of foil.

• 6

  Bake for 2.5 hours until the meat is tender and has started to pull away from the bones.

• 7

  While the ribs roast, whisk the second tablespoon of apple cider vinegar with the Dijon mustard in a medium bowl and toss with the shredded cabbage.

• 8

  Carefully open the foil, brush the ribs with the sugar-free BBQ sauce, and broil on high for 3 to 5 minutes until the glaze is caramelized.

• 9

  Let the ribs rest for 5 minutes before slicing between the bones and serving with the crisp cabbage slaw.