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

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp Maple syrup

1 cup Shredded cabbage

1 tbsp Fresh lemon juice

PREPARATION

• 1

  Preheat your smoker or oven to 250°F (120°C).

• 2

  Prepare the ribs by removing the thin membrane from the back of the rack and patting the meat dry with paper towels.

• 3

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

• 4

  Rub the spice mixture evenly over all sides of the ribs, pressing it into the meat to ensure it adheres.

• 5

  Place the ribs in the smoker or on a wire rack over a baking sheet in the oven; cook for approximately 3 to 4 hours until the meat is tender and begins to pull away from the bone.

• 6

  While the ribs cook, whisk together the tomato paste, apple cider vinegar, Dijon mustard, and maple syrup in a small saucepan over low heat until smooth.

• 7

  During the final 30 minutes of cooking, brush the tangy glaze generously over the ribs.

• 8

  In a separate bowl, toss the shredded cabbage with fresh lemon juice to create a bright, crunchy slaw.

• 9

  Remove the ribs from the heat, let them rest for 5 minutes, then slice and serve alongside the lemon-cabbage slaw.