NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork baby back ribs

0.25 tsp Avocado oil

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 Unsweetened BBQ sauce

1.5 cup Green cabbage

0.25 cup Carrots

3 tbsp Plain nonfat Greek yogurt

2 tbsp Apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker to 225°F using high-quality wood pellets or charcoal.

• 2

  Remove the membrane from the back of the ribs, pat dry with a paper towel, and coat lightly with avocado oil.

• 3

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

• 4

  Apply the spice rub generously to both sides of the ribs, pressing it into the meat.

• 5

  Place the ribs in the smoker and cook for approximately 3 to 4 hours, or until the meat is tender and begins to pull away from the bone.

• 6

  During the final 30 minutes of cooking, brush the ribs with the unsweetened BBQ sauce to glaze.

• 7

  While the ribs finish, prepare the slaw by whisking together the Greek yogurt, apple cider vinegar, and Dijon mustard in a large bowl.

• 8

  Add the shredded cabbage and carrots to the dressing, tossing thoroughly to coat.

• 9

  Allow the ribs to rest for 10 minutes before slicing and serving alongside the chilled tangy slaw.