Name: Smoked BBQ Ribs with Tangy Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork baby back ribs; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Mustard powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Apple cider vinegar; 1 tsp Tomato paste; 1 tsp Maple syrup; 1 cup Shredded cabbage; 1 tbsp Plain Greek yogurt; 1 tsp Dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Slow-smoked baby back ribs rubbed with aromatic spices and finished with a tangy, maple-infused glaze that offers a succulent bite alongside crisp vinegar slaw.

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NUTRITION

Protein

32.2g

Fat

30.2g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork baby back ribs

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Mustard powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Apple cider vinegar

1 tsp Tomato paste

1 tsp Maple syrup

1 cup Shredded cabbage

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

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PREPARATION

1
Remove the silver skin membrane from the back of the pork ribs and trim any excessive surface fat.
2
Combine the smoked paprika, garlic powder, onion powder, mustard powder, sea salt, and black pepper in a small bowl.
3
Rub the spice mixture evenly over all sides of the ribs, pressing it into the meat to ensure it adheres.
4
Preheat your smoker to 225°F using hickory or applewood chips and smoke the ribs for approximately 3 to 4 hours until tender.
5
In a small saucepan, whisk together the apple cider vinegar, tomato paste, and maple syrup over low heat to create a thick glaze.
6
Brush the glaze onto the ribs during the last 30 minutes of cooking to allow it to caramelize slightly.
7
In a medium bowl, toss the shredded cabbage with Greek yogurt and Dijon mustard to create a bright, creamy slaw to serve on the side.