NUTRITION

SERVINGS

INGREDIENTS

5.25 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

2 tbsp Sugar-free BBQ sauce

1.5 cup Shredded green cabbage

0.25 cup Shredded carrots

2 tbsp Plain Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker or oven to 250°F.

• 2

  Remove the thin membrane from the back of the ribs and pat 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

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

• 5

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

• 6

  While the ribs cook, prepare the slaw by whisking together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl.

• 7

  Toss the shredded cabbage and carrots into the dressing until thoroughly coated, then cover and refrigerate.

• 8

  During the last 30 minutes of cooking, brush the ribs with the sugar-free BBQ sauce to create a sticky glaze.

• 9

  Remove the ribs from the heat, let them rest for 5 minutes, then slice and serve with the chilled tangy slaw.