Name: Sticky BBQ Baby Back Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz 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; 1 tbsp Apple cider vinegar; 1 tbsp Tomato paste; 0.5 tsp Maple syrup; 1 tsp Dijon mustard; 1 cup Cauliflower florets; 0 tsp Avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sticky BBQ Baby Back Ribs

Slow-roasted baby back ribs glazed in a sticky, homemade maple-tomato sauce and served with tender roasted cauliflower florets.

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NUTRITION

Protein

37.7g

Fat

41.0g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

7 oz 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

1 tbsp Apple cider vinegar

1 tbsp Tomato paste

0.5 tsp Maple syrup

1 tsp Dijon mustard

1 cup Cauliflower florets

0 tsp Avocado oil

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PREPARATION

1
Preheat your oven to 300°F (150°C) and line a baking sheet with foil.
2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
3
Rub the spice mixture evenly over both sides of the ribs, then wrap them tightly in parchment paper followed by a layer of aluminum foil.
4
Place the wrapped ribs on the baking sheet and bake for 2 hours until the meat is tender and pulling away from the bone.
5
While the ribs cook, whisk together the apple cider vinegar, tomato paste, maple syrup, and Dijon mustard to create the BBQ glaze.
6
Increase the oven temperature to 400°F (200°C). Toss the cauliflower florets with avocado oil and spread them on a second baking sheet.
7
Roast the cauliflower for 20 minutes until the edges are golden brown.
8
Carefully unwrap the ribs, brush them generously with the prepared BBQ glaze, and broil for 3 to 5 minutes until the sauce is bubbling and caramelized.