NUTRITION

SERVINGS

INGREDIENTS

15 oz Baby back pork ribs

1 tbsp Yellow mustard

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 Tomato paste

1 tbsp Apple cider vinegar

1 tsp Honey

2 cups Shredded cabbage

1 tbsp Apple cider vinegar

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker or oven to 225°F (107°C).

• 2

  Remove the membrane from the back of the ribs and pat dry with paper towels.

• 3

  Coat the ribs lightly with yellow mustard to act as a binder for the spices.

• 4

  In a small bowl, combine smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Rub the spice mixture evenly over all sides of the ribs.

• 6

  Place ribs in the smoker or on a wire rack in the oven and cook for 3 to 4 hours until tender.

• 7

  Whisk together tomato paste, 1 tbsp apple cider vinegar, and honey in a small bowl to create the tangy glaze.

• 8

  During the last 30 minutes of cooking, brush the glaze over the ribs.

• 9

  Prepare the side by tossing shredded cabbage with the remaining 1 tbsp apple cider vinegar and olive oil.

• 10

  Let the ribs rest for 10 minutes before slicing and serving with the crunchy slaw.