NUTRITION

SERVINGS

INGREDIENTS

4.5 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

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp Maple syrup

1.5 cup Green cabbage

0.5 cup Nonfat Greek yogurt

1 tbsp Apple cider vinegar

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your smoker to 225°F or your oven to 250°F.

• 2

  Pat the pork baby back ribs dry with a paper towel and rub evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Place the ribs in the smoker or on a wire rack in the oven and cook for approximately 3 hours until the meat is tender and begins to pull away from the bone.

• 4

  In a small bowl, whisk together the tomato paste, 1 tbsp apple cider vinegar, Dijon mustard, and maple syrup to create the tangy glaze.

• 5

  Brush the glaze generously over the ribs and continue cooking for another 30 minutes to allow the sauce to set and caramelize.

• 6

  While the ribs finish, combine the shredded green cabbage, nonfat Greek yogurt, the remaining 1 tbsp apple cider vinegar, and fresh cilantro in a bowl to make the slaw.

• 7

  Slice the ribs between the bones and serve immediately alongside the chilled, creamy cabbage slaw.