NUTRITION

SERVINGS

INGREDIENTS

6 oz 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 Tomato paste

1 tbsp Apple cider vinegar

0.5 tsp Maple syrup

1 cup Green cabbage

0.25 cup Carrots

0.25 tsp Extra virgin olive oil

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F (150°C).

• 2

  Rub the ribs evenly with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Wrap the ribs tightly in parchment paper and then aluminum foil, and bake for 2 hours until the meat is tender and pulling away from the bone.

• 4

  In a small bowl, whisk together the tomato paste, maple syrup, and half of the apple cider vinegar to create the BBQ glaze.

• 5

  Remove the ribs from the oven, brush the glaze over the top, and broil for 3 to 5 minutes until the sauce is bubbly and sticky.

• 6

  In a separate bowl, toss the shredded green cabbage and carrots with the remaining apple cider vinegar, extra virgin olive oil, and Dijon mustard.

• 7

  Slice the ribs between the bones and serve them immediately alongside the refreshing, crunchy slaw.