Smoked BBQ Ribs with Tangy Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoked BBQ Ribs with Tangy Glaze

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Tender baby back ribs slow-smoked with a savory dry rub and finished with a zesty sugar-free glaze, served alongside a crisp, refreshing vinegar slaw.

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NUTRITION

535kcal
Protein
32.0g
Fat
38.8g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Baby back pork 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

1.5 tbsp Apple cider vinegar

1 tsp Yellow mustard

1 cup Shredded cabbage mix

0.25 tsp Extra virgin olive oil

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PREPARATION

  • 1

    Preheat your smoker or oven to 250°F.

  • 2

    Pat the baby back pork ribs dry with a paper towel and remove the thin membrane from the back of the rack if present.

  • 3

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

  • 4

    Apply the dry rub generously to both sides of the ribs, pressing the spices into the meat.

  • 5

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

  • 6

    While the ribs smoke, prepare the glaze by whisking the tomato paste, 1 tablespoon of apple cider vinegar, and the yellow mustard in a small saucepan over low heat until smooth.

  • 7

    During the last 30 minutes of cooking, brush the tangy glaze over the top of the ribs.

  • 8

    In a medium bowl, toss the shredded cabbage mix with the remaining 0.5 tablespoon of apple cider vinegar and the extra virgin olive oil.

  • 9

    Remove the ribs from the smoker, let them rest for 5 minutes, then slice and serve with the crisp vinegar slaw.

Smoked BBQ Ribs with Tangy Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoked BBQ Ribs with Tangy Glaze

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Tender baby back ribs slow-smoked with a savory dry rub and finished with a zesty sugar-free glaze, served alongside a crisp, refreshing vinegar slaw.

NUTRITION

535kcal
Protein
32.0g
Fat
38.8g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Baby back pork 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

1.5 tbsp Apple cider vinegar

1 tsp Yellow mustard

1 cup Shredded cabbage mix

0.25 tsp Extra virgin olive oil

PREPARATION

  • 1

    Preheat your smoker or oven to 250°F.

  • 2

    Pat the baby back pork ribs dry with a paper towel and remove the thin membrane from the back of the rack if present.

  • 3

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

  • 4

    Apply the dry rub generously to both sides of the ribs, pressing the spices into the meat.

  • 5

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

  • 6

    While the ribs smoke, prepare the glaze by whisking the tomato paste, 1 tablespoon of apple cider vinegar, and the yellow mustard in a small saucepan over low heat until smooth.

  • 7

    During the last 30 minutes of cooking, brush the tangy glaze over the top of the ribs.

  • 8

    In a medium bowl, toss the shredded cabbage mix with the remaining 0.5 tablespoon of apple cider vinegar and the extra virgin olive oil.

  • 9

    Remove the ribs from the smoker, let them rest for 5 minutes, then slice and serve with the crisp vinegar slaw.