NUTRITION

SERVINGS

INGREDIENTS

5.25 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 Unsweetened BBQ sauce

1.5 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tbsp Apple cider vinegar

0.5 tsp Avocado oil

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

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

• 3

  Pat the pork ribs dry and coat them thoroughly on all sides with the spice rub.

• 4

  Wrap the ribs tightly in a double layer of parchment paper followed by aluminum foil to lock in moisture, then place on the baking sheet.

• 5

  Roast the ribs for 2.5 hours until the meat is tender and starting to pull away from the bone.

• 6

  While the ribs cook, whisk together the apple cider vinegar, avocado oil, and Dijon mustard in a medium mixing bowl.

• 7

  Add the shredded cabbage and carrots to the bowl, tossing well to coat, and set aside in the refrigerator to marinate.

• 8

  Carefully unwrap the ribs, brush them generously with the unsweetened BBQ sauce, and set the oven to broil.

• 9

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