NUTRITION

SERVINGS

INGREDIENTS

6 oz Baby back pork 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

2 tbsp Apple cider vinegar

1 tsp Maple syrup

1 tsp Dijon mustard

1 cup Shredded cabbage

0.25 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) using high-quality wood pellets such as hickory or oak for a clean smoke flavor.

• 2

  Prepare the baby back ribs by removing the silver skin membrane from the bone side to ensure the meat becomes perfectly tender.

• 3

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

• 4

  Evenly coat the ribs with the spice mixture on all sides, pressing the seasoning firmly into the meat.

• 5

  Place the ribs in the smoker and cook for approximately 3 hours, or until the internal temperature reaches 165°F.

• 6

  While the ribs are smoking, whisk together the tomato paste, 1 tablespoon of apple cider vinegar, maple syrup, and Dijon mustard in a small saucepan over low heat until smooth.

• 7

  Brush the tangy glaze over the ribs and continue smoking for another 30 to 60 minutes until the glaze is tacky and the meat pulls away from the bone.

• 8

  In a medium bowl, toss the shredded cabbage with the remaining 1 tablespoon of apple cider vinegar and the extra virgin olive oil to create a crisp side slaw.

• 9

  Let the ribs rest for 10 minutes before slicing into individual bones and serving alongside the fresh vinegar slaw.