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

0.5 tsp maple syrup

1 cup green cabbage

0.25 cup carrots

1 tbsp apple cider vinegar

1 tsp dijon mustard

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker to 250°F (120°C) using a clean-burning wood like apple or hickory.

• 2

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and maple syrup to form a thick rub.

• 3

  Pat the pork ribs dry with a paper towel and apply the rub evenly over all sides of the meat.

• 4

  Place the ribs in the smoker and cook for approximately 3 to 4 hours, or until the meat is tender and has pulled back slightly from the bone.

• 5

  While the ribs are smoking, thinly shred the green cabbage and carrots.

• 6

  In a medium bowl, whisk the apple cider vinegar, dijon mustard, and olive oil to create the slaw dressing.

• 7

  Toss the shredded vegetables in the dressing until well coated, then cover and refrigerate to let the flavors meld.

• 8

  Remove the ribs from the smoker and let them rest for 10 minutes before slicing.

• 9

  Serve the warm, smoky ribs alongside the chilled tangy slaw.