Smoked BBQ Ribs with Tangy Glaze

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

Smoked BBQ Ribs with Tangy Glaze

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Slow-smoked baby back ribs rubbed with aromatic spices and finished with a tangy, vinegar-based glaze for a tender, fall-off-the-bone texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
34.3g
Fat
19.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

3.5 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

1 tbsp Sugar-free BBQ sauce

1 tbsp Apple cider vinegar

0.5 cup Cooked black beans

1 cup Shredded cabbage

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your smoker to 225°F using a clean-burning hardwood like hickory or apple.

  • 2

    Remove the thin silver skin membrane from the back of the ribs to ensure maximum tenderness and flavor penetration.

  • 3

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

  • 4

    Apply the dry rub evenly over all sides of the ribs, pressing the spices into the meat.

  • 5

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

  • 6

    In a small jar, combine the sugar-free BBQ sauce and apple cider vinegar, then brush this glaze onto the ribs during the final 30 minutes of smoking.

  • 7

    Prepare the protein-rich slaw by tossing the shredded cabbage with the Greek yogurt and Dijon mustard until well coated.

  • 8

    Serve the glazed ribs immediately alongside the warm black beans and the chilled, creamy cabbage slaw.

Smoked BBQ Ribs with Tangy Glaze

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

Smoked BBQ Ribs with Tangy Glaze

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Slow-smoked baby back ribs rubbed with aromatic spices and finished with a tangy, vinegar-based glaze for a tender, fall-off-the-bone texture.

NUTRITION

445kcal
Protein
34.3g
Fat
19.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

3.5 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

1 tbsp Sugar-free BBQ sauce

1 tbsp Apple cider vinegar

0.5 cup Cooked black beans

1 cup Shredded cabbage

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

  • 1

    Preheat your smoker to 225°F using a clean-burning hardwood like hickory or apple.

  • 2

    Remove the thin silver skin membrane from the back of the ribs to ensure maximum tenderness and flavor penetration.

  • 3

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

  • 4

    Apply the dry rub evenly over all sides of the ribs, pressing the spices into the meat.

  • 5

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

  • 6

    In a small jar, combine the sugar-free BBQ sauce and apple cider vinegar, then brush this glaze onto the ribs during the final 30 minutes of smoking.

  • 7

    Prepare the protein-rich slaw by tossing the shredded cabbage with the Greek yogurt and Dijon mustard until well coated.

  • 8

    Serve the glazed ribs immediately alongside the warm black beans and the chilled, creamy cabbage slaw.