Name: Slow-Cooked BBQ Ribs with Tangy Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz baby back pork ribs; 1 tbsp tomato paste; 2 tbsp apple cider vinegar; 1 tsp maple syrup; 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 cup shredded cabbage; 0.5 tsp yellow mustard

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Ribs with Tangy Glaze

Tender pork ribs slow-cooked until falling off the bone, finished with a zesty tomato-vinegar glaze and served with a crisp, refreshing cabbage slaw.

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NUTRITION

Protein

31.8g

Fat

32.1g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

5.25 oz baby back pork ribs

1 tbsp tomato paste

2 tbsp apple cider vinegar

1 tsp maple syrup

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 cup shredded cabbage

0.5 tsp yellow mustard

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PREPARATION

1
Season the pork ribs evenly on all sides with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
2
Place the seasoned ribs into a slow cooker and cook on low heat for 7 to 8 hours until the meat is tender and pulling away from the bone.
3
In a small bowl, whisk together the tomato paste, 1 tablespoon of the apple cider vinegar, maple syrup, and yellow mustard to create the glaze.
4
Carefully remove the ribs from the slow cooker and place them on a baking sheet lined with parchment paper.
5
Brush the tangy glaze generously over the ribs and broil in the oven for 3 to 5 minutes until the sauce is bubbly and slightly caramelized.
6
While the ribs broil, toss the shredded cabbage with the remaining tablespoon of apple cider vinegar in a medium bowl.
7
Serve the hot, glazed ribs immediately alongside the crisp cabbage slaw for a balanced, clean-eating meal.