YOUR SOLIN GENERATED RECIPE
Sticky BBQ Baby Back Ribs
Tender baby back ribs slow-roasted with a smoky dry rub and glazed in a sticky date-sweetened sauce, served with a protein-packed creamy slaw and savory black beans.
INGREDIENTS
3.5 oz baby back ribs
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp sugar-free BBQ sauce
0.5 cup canned black beans
1 cup shredded cabbage
0.25 cup nonfat Greek yogurt
1 tbsp apple cider vinegar
0.25 tsp celery seed
PREPARATION
Preheat your oven to 300°F (150°C).
Pat the baby back ribs dry with a paper towel and season both sides evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Wrap the seasoned ribs tightly in parchment paper followed by a layer of aluminum foil to seal in the juices, then bake on a sheet pan for 2 hours until the meat is tender.
While the ribs are roasting, prepare the slaw by whisking the nonfat Greek yogurt, apple cider vinegar, and celery seed in a bowl, then folding in the shredded cabbage.
Rinse the black beans thoroughly and warm them in a small saucepan over medium-low heat until heated through.
Carefully remove the ribs from the foil, brush the top generously with the sugar-free BBQ sauce, and broil on high for 3-5 minutes until the glaze is bubbling and caramelized.
Serve the sticky ribs alongside the creamy cabbage slaw and warm black beans for a balanced, clean-eating meal.