NUTRITION

SERVINGS

INGREDIENTS

1.25 lb 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 Honey

1 tsp Dijon mustard

2 cups Shredded cabbage

0.5 tsp Celery seed

PREPARATION

• 1

  Preheat your oven to 300°F (150°C).

• 2

  Pat the baby back ribs dry with paper towels and coat them thoroughly with a dry rub of smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Wrap the seasoned ribs tightly in a double layer of heavy-duty aluminum foil, place on a baking sheet, and roast for 2 hours until the meat is tender and pulling away from the bone.

• 4

  In a small bowl, whisk together the tomato paste, 1 tbsp of apple cider vinegar, honey, and Dijon mustard to create a clean and tangy BBQ glaze.

• 5

  Carefully unwrap the ribs, brush the glaze generously over the meat side, and place them under the broiler for 3 to 5 minutes until the sauce is bubbly and caramelized.

• 6

  While the ribs rest, toss the shredded cabbage with the remaining 1 tbsp of apple cider vinegar and celery seed in a medium bowl for a bright, crunchy side.

• 7

  Slice the ribs between the bones and serve immediately alongside the fresh cabbage slaw.