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 Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dry mustard; 1 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 0.5 tsp Pure maple syrup; 1 tsp Coconut aminos; 1.5 cups Shredded cabbage; 0.5 cup Nonfat 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 zesty, vinegar-based glaze, served with a creamy, protein-packed coleslaw for a satisfyingly sticky texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.8g

Fat

31.5g

Carbs

22.3g

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 Sea salt

0.25 tsp Black pepper

0.25 tsp Dry mustard

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

0.5 tsp Pure maple syrup

1 tsp Coconut aminos

1.5 cups Shredded cabbage

0.5 cup Nonfat plain Greek yogurt

1 tsp Dijon mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Remove the silverskin from the back of the ribs to ensure a tender bite.
2
Combine the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and dry mustard in a small bowl.
3
Rub the spice mixture evenly over all sides of the ribs.
4
Preheat your smoker to 225 degrees F and smoke the ribs for 3 hours until the meat begins to pull away from the bone.
5
In a small saucepan, whisk together the tomato paste, apple cider vinegar, maple syrup, and coconut aminos over low heat until thickened.
6
Brush the glaze onto the ribs and smoke for an additional 30 minutes to set the sauce.
7
In a medium bowl, whisk the Greek yogurt and Dijon mustard together, then toss with the shredded cabbage to create the slaw.