NUTRITION

SERVINGS

INGREDIENTS

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

1.5 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

0.25 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker to 225°F or an oven to 250°F for a slow-roast method.

• 2

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

• 3

  Pat the pork baby back ribs dry with a paper towel and apply the spice rub generously to all sides, massaging it into the meat.

• 4

  Place the ribs in the smoker or oven and cook for 3 to 4 hours until the meat is tender and has reached an internal temperature of 195°F.

• 5

  While the ribs are cooking, prepare the slaw by whisking the apple cider vinegar, Dijon mustard, and olive oil in a large mixing bowl.

• 6

  Add the shredded green cabbage and carrots to the bowl, tossing thoroughly to ensure every piece is coated in the tangy dressing.

• 7

  Cover the slaw and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.

• 8

  Once the ribs are finished, let them rest for 10 minutes before slicing between the bones and serving alongside the chilled slaw.