Name: Slow-Cooked BBQ Baby Back Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Baby back ribs; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 2 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 1 tsp Maple syrup; 0.5 tsp Dijon mustard; 2 cup Shredded cabbage; 1 tbsp Apple cider vinegar; 1 tsp Olive oil

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Baby Back Ribs

Slow-cooked baby back ribs glazed in a sticky, refined sugar-free BBQ sauce served with a crisp and tangy vinegar slaw.

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NUTRITION

Protein

83.5g

Fat

103.3g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

14 oz Baby back ribs

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Maple syrup

0.5 tsp Dijon mustard

2 cup Shredded cabbage

1 tbsp Apple cider vinegar

1 tsp Olive oil

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PREPARATION

1
Rub the baby back ribs evenly with sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
2
Place the seasoned ribs into a slow cooker and cook on the low setting for 7 to 8 hours until the meat is tender.
3
In a small bowl, whisk together the tomato paste, one tablespoon of apple cider vinegar, maple syrup, and Dijon mustard to create the BBQ glaze.
4
Carefully remove the ribs from the slow cooker, brush generously with the prepared BBQ glaze, and broil in the oven for 4 minutes until sticky and caramelized.
5
In a separate bowl, toss the shredded cabbage with the remaining apple cider vinegar and olive oil to create a crisp side slaw.