NUTRITION

SERVINGS

INGREDIENTS

6 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

1.5 cups Shredded green cabbage

0.25 cup Shredded carrots

0.25 cup Plain Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tbsp Tomato paste

0 tbsp Maple syrup

PREPARATION

• 1

  Preheat your smoker or oven to 225°F (107°C) to ensure a low and slow cooking environment.

• 2

  Remove the membrane from the back of the pork ribs and pat them dry with a paper towel.

• 3

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

• 4

  Generously coat all sides of the ribs with the spice rub, pressing it into the meat for maximum flavor.

• 5

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

• 6

  In a small saucepan, whisk together the tomato paste, maple syrup, and 1 teaspoon of the apple cider vinegar to create a clean BBQ glaze.

• 7

  Brush the glaze over the ribs during the final 30 minutes of cooking until it becomes sticky and caramelized.

• 8

  Prepare the slaw by whisking the Greek yogurt, the remaining apple cider vinegar, and the Dijon mustard in a large bowl.

• 9

  Toss the shredded cabbage and carrots into the dressing until thoroughly coated and crisp.

• 10

  Slice the ribs between the bones and serve immediately alongside a generous portion of the tangy slaw.