Smoked BBQ Ribs with Tangy Glaze

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

Smoked BBQ Ribs with Tangy Glaze

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Slow-smoked baby back ribs rubbed with aromatic spices and finished with a tangy, vinegar-based glaze that creates a sticky, caramelized crust.

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NUTRITION

457kcal
Protein
33.8g
Fat
30.2g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Baby back pork 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 Apple cider vinegar

1 tbsp Sugar-free BBQ sauce

1 cup Shredded green cabbage

0.5 tsp Mustard seeds

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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 silver skin membrane from the back and patting the meat dry with paper towels.

  • 3

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

  • 4

    Coat the ribs evenly with the spice rub, pressing it firmly into the meat on all sides.

  • 5

    Place the ribs in the smoker and cook for approximately 3 to 4 hours, or until the meat begins to pull away from the bone.

  • 6

    In a small jar, whisk together the sugar-free BBQ sauce and half of the apple cider vinegar to create the glaze.

  • 7

    Brush the glaze onto the ribs during the final 30 minutes of cooking to allow it to set into a tacky, flavorful crust.

  • 8

    While the ribs finish, toss the shredded cabbage with the remaining apple cider vinegar and mustard seeds for a crisp side.

  • 9

    Remove the ribs from the smoker, let them rest for 5 minutes, then slice and serve with the tangy slaw.

Smoked BBQ Ribs with Tangy Glaze

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

Smoked BBQ Ribs with Tangy Glaze

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Slow-smoked baby back ribs rubbed with aromatic spices and finished with a tangy, vinegar-based glaze that creates a sticky, caramelized crust.

NUTRITION

457kcal
Protein
33.8g
Fat
30.2g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Baby back pork 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 Apple cider vinegar

1 tbsp Sugar-free BBQ sauce

1 cup Shredded green cabbage

0.5 tsp Mustard seeds

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 silver skin membrane from the back and patting the meat dry with paper towels.

  • 3

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

  • 4

    Coat the ribs evenly with the spice rub, pressing it firmly into the meat on all sides.

  • 5

    Place the ribs in the smoker and cook for approximately 3 to 4 hours, or until the meat begins to pull away from the bone.

  • 6

    In a small jar, whisk together the sugar-free BBQ sauce and half of the apple cider vinegar to create the glaze.

  • 7

    Brush the glaze onto the ribs during the final 30 minutes of cooking to allow it to set into a tacky, flavorful crust.

  • 8

    While the ribs finish, toss the shredded cabbage with the remaining apple cider vinegar and mustard seeds for a crisp side.

  • 9

    Remove the ribs from the smoker, let them rest for 5 minutes, then slice and serve with the tangy slaw.