NUTRITION

SERVINGS

INGREDIENTS

6 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 Sugar-free BBQ sauce

1.5 cups Shredded green cabbage

0.13 cup Plain nonfat Greek yogurt

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

0 tsp Honey

PREPARATION

• 1

  Preheat your smoker to 225°F using apple or hickory wood for a clean, smoky flavor profile.

• 2

  Remove the thin membrane from the back of the pork ribs and pat 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

  Apply the spice rub evenly over all sides of the ribs, pressing it firmly into the meat.

• 5

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

• 6

  During the last 20 minutes of cooking, brush the ribs with the sugar-free BBQ sauce to create a sticky glaze.

• 7

  While the ribs finish, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and honey in a medium bowl.

• 8

  Toss the shredded cabbage into the yogurt mixture until well coated, then refrigerate until ready to serve.

• 9

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