NUTRITION

SERVINGS

INGREDIENTS

6 oz Baby back pork ribs

0.25 tsp Olive oil

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 tsp Apple cider vinegar

0.5 tsp Honey

1 tsp Tomato paste

0.5 tsp Dijon mustard

1.25 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tsp Apple cider vinegar

0.25 tsp Celery seed

PREPARATION

• 1

  Preheat your smoker to 225°F using hickory or applewood chips for a clean, smoky flavor.

• 2

  Prepare the ribs by removing the thin membrane from the back of the rack and patting the meat dry with a paper towel.

• 3

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

• 4

  Coat the ribs lightly with 0.5 teaspoon of olive oil, then apply the dry rub evenly over all sides of the meat.

• 5

  Place the ribs in the smoker and cook for approximately 3 hours, or until the meat is tender and begins to pull back from the bones.

• 6

  While the ribs smoke, whisk together 1 teaspoon of apple cider vinegar, honey, tomato paste, and Dijon mustard to create the tangy glaze.

• 7

  Brush the glaze onto the ribs during the last 30 minutes of cooking to allow it to become tacky and caramelized.

• 8

  Prepare the side slaw by tossing the shredded cabbage and carrots with the remaining apple cider vinegar and celery seed.

• 9

  Remove the ribs from the smoker, let them rest for 10 minutes, then slice and serve alongside the crisp slaw.