NUTRITION

SERVINGS

INGREDIENTS

6 oz baby back ribs

0.5 tbsp coconut sugar

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

0.5 tsp maple syrup

0.5 tsp dijon mustard

1 cup shredded cabbage

0.25 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 300°F (150°C) and line a baking sheet with a large piece of aluminum foil.

• 2

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

• 3

  Pat the baby back ribs dry with a paper towel and rub the spice mixture generously over both sides of the meat.

• 4

  Wrap the ribs tightly in the aluminum foil, ensuring no steam can escape, and bake for 2 hours until the meat is tender and pulling away from the bone.

• 5

  While the ribs bake, whisk together the tomato paste, apple cider vinegar, maple syrup, and dijon mustard in a small saucepan over low heat until smooth.

• 6

  Remove the ribs from the oven, carefully open the foil, and brush the homemade BBQ glaze over the top of the ribs.

• 7

  Adjust the oven to the broiler setting and place the ribs back inside for 3 to 5 minutes until the glaze is bubbling and slightly caramelized.

• 8

  In a medium bowl, toss the shredded cabbage with the olive oil and a splash of extra vinegar, then serve alongside the hot ribs.