Name: Sticky BBQ Baby Back Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Pork baby back ribs; 0.5 tsp Sea salt; 0.5 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 1.5 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 1 tsp Maple syrup; 0.25 tsp Onion powder; 1 cup Shredded cabbage; 0.5 tbsp Avocado oil mayonnaise; 0.5 tsp Dijon mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sticky BBQ Baby Back Ribs

Slow-roasted baby back ribs glazed in a tangy, maple-infused BBQ sauce and served with a crisp avocado oil slaw. The meat falls effortlessly off the bone with a smoky finish.

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NUTRITION

Protein

32.2g

Fat

37.5g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Pork baby back ribs

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1.5 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Maple syrup

0.25 tsp Onion powder

1 cup Shredded cabbage

0.5 tbsp Avocado oil mayonnaise

0.5 tsp Dijon mustard

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PREPARATION

1
Preheat oven to 300°F (150°C).
2
Pat the pork ribs dry and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
3
Wrap the ribs tightly in aluminum foil and bake on a sheet pan for 2.5 hours until the meat is tender.
4
In a small bowl, whisk together the tomato paste, apple cider vinegar, maple syrup, and onion powder to create a clean BBQ glaze.
5
Carefully open the foil, brush the ribs generously with the BBQ glaze, and broil on high for 3-5 minutes until sticky and caramelized.
6
In a medium bowl, toss the shredded cabbage with avocado oil mayonnaise and Dijon mustard until well coated.
7
Slice the ribs and serve alongside the fresh, tangy slaw.