Slow-Cooked Smoky Ribs with Roasted Sweet Potato Wedges and Green Beans

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

Slow-Cooked Smoky Ribs with Roasted Sweet Potato Wedges and Green Beans

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Ribs with Roasted Sweet Potato Wedges and Green Beans

Slow-cooked pork ribs rubbed with smoky spices and oats, served with roasted sweet potato wedges and a tangy yogurt dip for a tender, fall-off-the-bone finish.

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NUTRITION

497kcal
Protein
41.9g
Fat
22.4g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Pork Baby Back Ribs (trimmed)

100 grams Sweet Potato (cut into wedges)

100 grams Fresh Green Beans

2.5 tablespoons Non-fat Greek Yogurt

1 tablespoon Rolled Oats (finely ground)

0.5 teaspoon Olive Oil

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Pulse the rolled oats in a blender until they reach a flour-like consistency.

  • 2

    In a small bowl, combine the ground oats, smoked paprika, sea salt, and black pepper to create a dry rub.

  • 3

    Coat the pork ribs evenly with the oat-spice rub and place them in a slow cooker.

  • 4

    Cook the ribs on low for 6 to 8 hours until the meat is tender and easily pulls away from the bone.

  • 5

    Preheat your oven to 400°F and toss the sweet potato wedges with olive oil and a pinch of salt.

  • 6

    Spread the wedges on a baking sheet and roast for 25-30 minutes until golden and crisp.

  • 7

    Steam the green beans for 5-7 minutes until they are bright green and tender-crisp.

  • 8

    Whisk the Greek yogurt with a splash of lemon juice or water to create a creamy dipping sauce for the potatoes.

  • 9

    Serve the smoky ribs alongside the roasted wedges and steamed beans, using the yogurt sauce for dipping.

Slow-Cooked Smoky Ribs with Roasted Sweet Potato Wedges and Green Beans

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

Slow-Cooked Smoky Ribs with Roasted Sweet Potato Wedges and Green Beans

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Ribs with Roasted Sweet Potato Wedges and Green Beans

Slow-cooked pork ribs rubbed with smoky spices and oats, served with roasted sweet potato wedges and a tangy yogurt dip for a tender, fall-off-the-bone finish.

NUTRITION

497kcal
Protein
41.9g
Fat
22.4g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Pork Baby Back Ribs (trimmed)

100 grams Sweet Potato (cut into wedges)

100 grams Fresh Green Beans

2.5 tablespoons Non-fat Greek Yogurt

1 tablespoon Rolled Oats (finely ground)

0.5 teaspoon Olive Oil

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Pulse the rolled oats in a blender until they reach a flour-like consistency.

  • 2

    In a small bowl, combine the ground oats, smoked paprika, sea salt, and black pepper to create a dry rub.

  • 3

    Coat the pork ribs evenly with the oat-spice rub and place them in a slow cooker.

  • 4

    Cook the ribs on low for 6 to 8 hours until the meat is tender and easily pulls away from the bone.

  • 5

    Preheat your oven to 400°F and toss the sweet potato wedges with olive oil and a pinch of salt.

  • 6

    Spread the wedges on a baking sheet and roast for 25-30 minutes until golden and crisp.

  • 7

    Steam the green beans for 5-7 minutes until they are bright green and tender-crisp.

  • 8

    Whisk the Greek yogurt with a splash of lemon juice or water to create a creamy dipping sauce for the potatoes.

  • 9

    Serve the smoky ribs alongside the roasted wedges and steamed beans, using the yogurt sauce for dipping.