YOUR SOLIN GENERATED RECIPE
Smoked BBQ Ribs with Tangy Slaw
Tender baby back ribs slow-smoked with a savory dry rub, served alongside a crisp, zesty cabbage slaw that provides a refreshing crunch.
INGREDIENTS
12 oz Baby back pork 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
0.25 tsp Dry mustard
1.5 cup Green cabbage
0.25 cup Carrots
0.25 cup Plain Greek yogurt
1 tbsp Apple cider vinegar
1 tsp Dijon mustard
PREPARATION
Preheat smoker to 225 degrees F using apple or hickory wood.
Remove the membrane from the back of the ribs and pat dry with paper towels.
Combine smoked paprika, garlic powder, onion powder, sea salt, black pepper, and dry mustard in a small bowl.
Rub the spice mixture evenly over both sides of the ribs.
Place ribs in the smoker and cook for approximately 3 to 4 hours until tender.
While ribs smoke, whisk together Greek yogurt, apple cider vinegar, and Dijon mustard in a large bowl.
Toss the shredded cabbage and carrots into the dressing until well coated; refrigerate until serving.
Slice the ribs between the bones and serve alongside the chilled, tangy slaw.