Name: Smoked BBQ Ribs with Tangy Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Baby back pork ribs; 1 tsp Dry mustard; 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 Apple cider vinegar; 1 tbsp Tomato paste; 1 tsp Coconut aminos; 2 cup Cauliflower florets; 0 tsp Avocado oil

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

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Slow-smoked baby back ribs rubbed with aromatic spices and finished with a zesty vinegar-based glaze, served alongside charred cauliflower for a smoky and satisfying feast.

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NUTRITION

Protein

33.5g

Fat

33.2g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Baby back pork ribs

1 tsp Dry mustard

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 Apple cider vinegar

1 tbsp Tomato paste

1 tsp Coconut aminos

2 cup Cauliflower florets

0 tsp Avocado oil

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PREPARATION

1
Preheat your smoker or oven to 275°F.
2
In a small bowl, combine the dry mustard, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the dry rub.
3
Pat the ribs dry and apply the rub evenly on all sides.
4
Place the ribs in the smoker or on a wire rack in the oven and cook for 2.5 to 3 hours until tender.
5
While ribs cook, whisk together the apple cider vinegar, tomato paste, and coconut aminos in a small saucepan over low heat to create the glaze.
6
Toss the cauliflower florets with avocado oil and a pinch of salt, then roast at 400°F for 20 minutes during the last stage of rib cooking.
7
Brush the glaze onto the ribs during the last 15 minutes of cooking.
8
Let the ribs rest for 5 minutes before slicing and serving with the roasted cauliflower.