NUTRITION

SERVINGS

INGREDIENTS

0.35 lbs Baby back ribs

1 tsp Smoked paprika

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Sea salt

0.5 tsp Black pepper

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Yellow mustard

1 tsp Coconut aminos

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

PREPARATION

• 1

  Preheat your smoker or oven to 225°F using high-quality wood pellets like hickory or oak.

• 2

  Prepare the ribs by patting them dry with a paper towel and removing the thin silverskin membrane from the bone side.

• 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 dry rub, pressing the spices into the meat to ensure they adhere.

• 5

  Place the ribs on the smoker grate and cook for approximately 3 hours until the meat begins to pull back from the bones.

• 6

  In a small saucepan, whisk together the tomato paste, 1 tbsp apple cider vinegar, yellow mustard, and coconut aminos over low heat.

• 7

  Brush the tangy glaze over the ribs and continue smoking for another 45 minutes until the sauce is tacky and the meat is tender.

• 8

  While the ribs finish, toss the shredded cabbage with the remaining 1 tbsp of apple cider vinegar for a crisp, acidic side.

• 9

  Remove the ribs from the heat, let them rest for 10 minutes, then slice between the bones to serve.