NUTRITION

SERVINGS

INGREDIENTS

6.5 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

0.25 tsp Chili powder

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Coconut aminos

0.5 tsp Dijon mustard

1 cup Shredded green cabbage

0 tsp Extra virgin olive oil

1 tsp Lime juice

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, black pepper, and chili powder to create the dry rub.

• 3

  Pat the pork ribs dry with a paper towel and apply the dry rub generously to both sides, pressing it into the meat.

• 4

  Wrap the ribs tightly in a double layer of parchment paper and then aluminum foil to seal in the moisture.

• 5

  Place the wrapped ribs on the baking sheet and roast for 2 to 2.5 hours, or until the meat is very tender.

• 6

  While the ribs roast, prepare the BBQ sauce by whisking the tomato paste, apple cider vinegar, coconut aminos, and Dijon mustard in a small saucepan over low heat for 5 minutes.

• 7

  In a medium bowl, toss the shredded cabbage with olive oil and lime juice to create a fresh, acidic slaw.

• 8

  Carefully unwrap the ribs, brush them with the prepared BBQ sauce, and place them under the broiler for 2-3 minutes until the sauce is bubbly and slightly caramelized.

• 9

  Serve the ribs warm alongside the crisp lime slaw.