NUTRITION

SERVINGS

INGREDIENTS

14 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

0.25 tsp mustard powder

2 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp maple syrup

1 cup shredded green cabbage

0.25 cup shredded carrots

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your smoker or oven to 250°F.

• 2

  Remove the silver skin membrane from the back of the pork ribs using a paper towel for grip.

• 3

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

• 4

  Rub the spice mixture evenly over both sides of the ribs.

• 5

  Place the ribs in the smoker or on a wire rack over a baking sheet and cook for 3 to 4 hours until tender.

• 6

  In a small saucepan, whisk together the tomato paste, maple syrup, and 1 tablespoon of apple cider vinegar over low heat until thickened.

• 7

  Brush the glaze onto the ribs during the last 30 minutes of cooking.

• 8

  In a medium bowl, toss the shredded cabbage and carrots with the remaining apple cider vinegar and dijon mustard to create a crisp slaw.

• 9

  Slice the ribs between the bones and serve immediately alongside the tangy slaw.