NUTRITION

SERVINGS

INGREDIENTS

14 oz 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

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tsp dijon mustard

1 tsp raw honey

1.5 cup zucchini

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 300°F and line a baking sheet with parchment paper.

• 2

  Remove the thin membrane from the back of the ribs and pat the meat dry with a paper towel.

• 3

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Rub the spice blend evenly over both sides of the ribs, then wrap the rack tightly in aluminum foil.

• 5

  Place the foil packet on the baking sheet and roast for 2 hours until the meat is tender and pulling away from the bone.

• 6

  While ribs roast, whisk together the tomato paste, apple cider vinegar, coconut aminos, dijon mustard, and raw honey to create the BBQ sauce.

• 7

  Remove the ribs from the oven, carefully open the foil, and brush the top generously with the prepared BBQ sauce.

• 8

  Arrange the sliced zucchini around the ribs, drizzling them with olive oil, and broil everything for 5-7 minutes until the sauce is bubbly and the zucchini is charred.