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

0.5 tbsp Maple syrup

1 tbsp Apple cider vinegar

1 tbsp Tomato paste

1 cup Shredded green cabbage

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) using a clean-burning wood like apple or hickory.

• 2

  Remove the thin membrane from the back of the ribs by lifting a corner with a knife and pulling it off with a paper towel.

• 3

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

• 4

  Pat the ribs dry and apply the spice rub evenly to both sides, pressing it into the meat.

• 5

  Place the ribs bone-side down in the smoker and cook for approximately 3 hours.

• 6

  In a small saucepan over low heat, whisk together the maple syrup, apple cider vinegar, and tomato paste until smooth to create the glaze.

• 7

  Brush the glaze generously over the ribs and continue smoking for another 45 to 60 minutes until the meat is tender and pulls back from the bone.

• 8

  While the ribs finish, whisk the Greek yogurt and Dijon mustard in a bowl, then toss with the shredded cabbage to make the slaw.

• 9

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