NUTRITION

SERVINGS

INGREDIENTS

16 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 Tomato paste

2 tbsp Apple cider vinegar

1 tsp Maple syrup

0.25 tsp Liquid smoke

1 cup Shredded cabbage

0.25 cup Shredded carrots

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F and line a baking sheet with foil.

• 2

  Remove the thin membrane from the back of the ribs by lifting a corner with a knife and pulling it off with a paper towel.

• 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 both sides of the ribs, then wrap the rack tightly in parchment paper followed by a layer of heavy-duty foil.

• 5

  Place the wrapped ribs on the baking sheet and bake for 2.5 hours until the meat is tender and easily pulls away from the bone.

• 6

  While the ribs bake, whisk together the tomato paste, 1 tablespoon of apple cider vinegar, maple syrup, and liquid smoke in a small saucepan over low heat for 5 minutes.

• 7

  Carefully unwrap the ribs, brush the top generously with the prepared BBQ sauce, and broil for 3 to 5 minutes until the glaze is bubbly and caramelized.

• 8

  In a medium bowl, toss the shredded cabbage and carrots with the remaining 1 tablespoon of apple cider vinegar and Dijon mustard to serve as a fresh side.