NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork baby back ribs

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

0.5 tsp Honey

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green cabbage

1 tbsp Apple cider vinegar

0.25 tsp Honey

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

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

• 3

  Pat the pork ribs dry and apply the spice rub evenly over all sides of the meat.

• 4

  Wrap the ribs tightly in parchment paper and then a layer of aluminum foil, placing them on the baking sheet to roast for 2 hours.

• 5

  Prepare the BBQ glaze by whisking together the tomato paste, one tablespoon of apple cider vinegar, one teaspoon of honey, and the Dijon mustard.

• 6

  In a medium bowl, toss the shredded green cabbage with the remaining tablespoon of apple cider vinegar and half teaspoon of honey to make the slaw.

• 7

  Carefully unwrap the tender ribs and brush the top surface generously with the prepared BBQ glaze.

• 8

  Set the oven to broil and return the ribs for 3 to 5 minutes until the glaze becomes bubbly and sticky.

• 9

  Serve the glazed ribs immediately alongside the fresh and crunchy vinegar slaw.