NUTRITION

SERVINGS

INGREDIENTS

6.5 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 Chili powder

1 tbsp Apple cider vinegar

1.5 tbsp Unsweetened tomato paste

0 tsp Maple syrup

0.75 cup Shredded cabbage

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker or oven to 225°F (107°C).

• 2

  Remove the silver skin membrane from the back of the pork ribs for maximum tenderness.

• 3

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

• 4

  Coat the ribs evenly on both sides with the dry spice rub, pressing it firmly into the meat.

• 5

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

• 6

  In another bowl, whisk together the tomato paste, maple syrup, and half of the apple cider vinegar to create the glaze.

• 7

  Brush the glaze onto the ribs during the last 30 minutes of cooking until it becomes tacky and caramelized.

• 8

  Toss the shredded cabbage with the remaining apple cider vinegar and Dijon mustard to create a crisp, tangy side slaw.

• 9

  Allow the ribs to rest for 10 minutes before slicing and serving alongside the fresh slaw.