NUTRITION

SERVINGS

INGREDIENTS

4 oz Baby back ribs

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Sugar-free BBQ sauce

1 cup Shredded cabbage mix

0.5 cup Non-fat Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker or pellet grill to 225°F using hickory or applewood pellets for a clean, smoky flavor.

• 2

  Pat the baby back ribs dry with a paper towel and remove the silver skin membrane from the back of the rack for maximum tenderness.

• 3

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a savory dry rub.

• 4

  Coat the ribs evenly on all sides with the spice rub, pressing it into the meat to ensure the flavors adhere during the long smoke.

• 5

  Place the ribs on the smoker grate and cook for approximately 3 to 4 hours, or until the meat begins to pull away from the bone.

• 6

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

• 7

  While the ribs finish, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a large bowl until the dressing is smooth.

• 8

  Toss the shredded cabbage mix into the dressing until thoroughly coated, then refrigerate until ready to serve for a refreshing crunch.

• 9

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