NUTRITION

SERVINGS

INGREDIENTS

6 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 tsp dijon mustard

1 tsp maple syrup

1.5 cup shredded green cabbage

0.25 tbsp avocado oil mayonnaise

1 tsp lemon juice

PREPARATION

• 1

  Preheat your smoker to 225°F using hickory or applewood chips for a clean, smoky flavor profile.

• 2

  Pat the baby back ribs dry with a paper towel and remove the silver skin membrane from the back of the rack for maximum tenderness.

• 3

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

• 4

  Apply the dry rub evenly over all surfaces of the ribs, pressing the spices firmly into the meat.

• 5

  Place the ribs in the smoker and cook for approximately 3 hours, or until the meat begins to pull back from the ends of the bones.

• 6

  While the ribs smoke, prepare the glaze by whisking tomato paste, apple cider vinegar, Dijon mustard, and maple syrup in a small saucepan over low heat until fully combined.

• 7

  During the final 30 minutes of smoking, brush the tangy glaze generously over the ribs to create a sticky, caramelized exterior.

• 8

  In a medium bowl, toss the shredded green cabbage with avocado oil mayonnaise and lemon juice to create a crisp, refreshing side slaw.

• 9

  Remove the ribs from the smoker and let them rest for 5 to 10 minutes before slicing between the bones and serving with the slaw.