NUTRITION

SERVINGS

INGREDIENTS

5 oz baby back pork ribs

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

2 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp yellow mustard

1 cup shredded cabbage

2 tbsp plain Greek yogurt

1 tsp lemon juice

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) or prepare your oven for slow roasting.

• 2

  Trim any excess fat from the pork ribs and remove the membrane from the back of the rack.

• 3

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

• 4

  Apply the dry rub evenly to all sides of the ribs, pressing the spices into the meat.

• 5

  Place the ribs in the smoker or oven and cook for 3-4 hours until the meat is tender and begins to pull away from the bone.

• 6

  While the ribs cook, whisk together the tomato paste, apple cider vinegar, and yellow mustard in a small saucepan over low heat to create the tangy glaze.

• 7

  In a separate bowl, toss the shredded cabbage with the Greek yogurt and lemon juice to create a protein-rich coleslaw.

• 8

  During the last 30 minutes of cooking, brush the tangy glaze onto the ribs and increase the heat slightly to caramelize the sauce.

• 9

  Remove the ribs from the heat, let them rest for 5 minutes, and serve alongside the fresh coleslaw.