NUTRITION

SERVINGS

INGREDIENTS

10 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 Tomato paste

2 tbsp Apple cider vinegar

1 tbsp Maple syrup

0.5 tsp Dijon mustard

1 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker or oven to 250°F (121°C).

• 2

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

• 3

  Pat the ribs dry with a paper towel and apply the dry rub evenly to all sides of the meat.

• 4

  Place the ribs in the smoker or on a wire rack over a baking sheet and cook for 3 to 4 hours, or until the meat is tender and begins to pull away from the bone.

• 5

  While the ribs cook, prepare the glaze by whisking the tomato paste, 1 tablespoon of apple cider vinegar, maple syrup, and Dijon mustard in a small saucepan over low heat for 5 minutes.

• 6

  Brush the glaze generously over the ribs during the final 30 minutes of cooking.

• 7

  In a medium bowl, whisk the remaining 1 tablespoon of apple cider vinegar and the olive oil, then toss with the shredded cabbage and carrots to make the slaw.

• 8

  Remove the ribs from the heat, let them rest for 5 minutes, and serve alongside the fresh slaw.