NUTRITION

SERVINGS

INGREDIENTS

6 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

1 tbsp Tomato paste

0.25 tbsp Pure maple syrup

1 tsp Apple cider vinegar

0.25 tsp Liquid smoke

1 cup Shredded green cabbage

0.25 cup Plain non-fat Greek yogurt

1 tsp Apple cider vinegar

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 300°F and line a baking sheet with heavy-duty aluminum foil.

• 2

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

• 3

  Pat the ribs dry with a paper towel and coat all sides thoroughly with the spice mixture.

• 4

  Place the ribs on the foil, wrap them tightly to seal in the moisture, and bake for 2 hours until the meat is tender.

• 5

  While the ribs bake, whisk together the tomato paste, maple syrup, one teaspoon of apple cider vinegar, and liquid smoke in a small saucepan over low heat until smooth.

• 6

  In a separate bowl, toss the shredded cabbage with the Greek yogurt, the remaining teaspoon of apple cider vinegar, and a pinch of salt to make the slaw.

• 7

  Carefully open the foil packet, brush the ribs generously with the prepared BBQ glaze, and broil on high for 3 to 5 minutes until the sauce is bubbly and caramelized.

• 8

  Serve the sticky ribs immediately alongside the chilled, crunchy slaw.