NUTRITION

SERVINGS

INGREDIENTS

0.4 lb Baby back ribs

1 tsp Smoked paprika

1 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Sugar-free BBQ sauce

1 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0 tsp Raw honey

0 tsp Avocado oil

PREPARATION

• 1

  Pat the baby back ribs dry with paper towels and remove the thin membrane (silver skin) from the back of the rack.

• 2

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

• 3

  Rub the spice blend thoroughly onto both sides of the ribs, pressing it into the meat.

• 4

  Lightly grease the bottom of the slow cooker with avocado oil and place the ribs inside, curling them to fit if necessary.

• 5

  Cover and cook on low for 7 to 8 hours, or on high for 4 hours, until the meat is tender and pulling away from the bone.

• 6

  Preheat your oven broiler to high and line a baking sheet with parchment paper.

• 7

  Carefully transfer the cooked ribs to the baking sheet and brush the top generously with the sugar-free BBQ sauce.

• 8

  Broil the ribs for 3 to 5 minutes until the sauce is bubbly and caramelized.

• 9

  While the ribs broil, whisk together the apple cider vinegar, Dijon mustard, and raw honey in a medium bowl.

• 10

  Toss the shredded cabbage and carrots into the dressing until well coated.

• 11

  Serve the sticky BBQ ribs alongside the fresh vinegar slaw.