NUTRITION

SERVINGS

INGREDIENTS

4 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

2 tbsp Apple cider vinegar

1 tbsp Unsweetened BBQ sauce

1 cup Shredded cabbage mix

0.5 cup Nonfat Greek yogurt

1 tsp Dijon mustard

0.5 tsp Honey

PREPARATION

• 1

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

• 2

  Rub the spice mixture evenly over both sides of the pork baby back ribs, pressing it into the meat to ensure full coverage.

• 3

  Place the seasoned ribs in a slow cooker and pour the apple cider vinegar around the base to provide moisture during the cooking process.

• 4

  Cover and cook on low for 6 to 8 hours until the meat is tender and easily pulls away from the bone.

• 5

  While the ribs cook, whisk together the nonfat Greek yogurt, Dijon mustard, and honey in a medium bowl until the dressing is smooth.

• 6

  Toss the shredded cabbage mix with the yogurt dressing until well coated, then refrigerate until ready to serve.

• 7

  Carefully remove the cooked ribs from the slow cooker and brush the top generously with the unsweetened BBQ sauce.

• 8

  Place the ribs under a broiler for 3 to 5 minutes until the sauce is bubbly and slightly caramelized before serving with the slaw.