NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork 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 Sugar-free BBQ sauce

1.5 cups Broccoli florets

1 tsp Olive oil

0.5 cup Non-fat Greek yogurt

1 tbsp Apple cider vinegar

1 cup Shredded cabbage mix

PREPARATION

• 1

  Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper and foil.

• 2

  Remove the thin membrane from the back of the ribs using a paper towel for grip, then pat the meat dry.

• 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 and wrap them tightly in the foil.

• 5

  Place the ribs on the baking sheet and bake for 2 hours until the meat is tender and begins to pull away from the bone.

• 6

  While the ribs bake, whisk together the Greek yogurt and apple cider vinegar in a medium bowl, then toss with the shredded cabbage mix.

• 7

  Toss the broccoli florets with olive oil and a pinch of salt, then roast at 400°F for 15 minutes during the final stage of the ribs.

• 8

  Remove the ribs from the oven, carefully open the foil, brush the meat with the BBQ sauce, and broil for 3-5 minutes until the glaze is bubbly.

• 9

  Serve the sticky ribs alongside the roasted broccoli and the chilled yogurt slaw.