NUTRITION

SERVINGS

INGREDIENTS

6.5 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 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0 tsp Maple syrup

1 cup Shredded green cabbage

0 tsp Extra virgin olive oil

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat smoker or oven to 275°F.

• 2

  Remove the membrane from the back of the ribs and pat the meat dry with paper towels.

• 3

  Combine smoked paprika, garlic powder, onion powder, sea salt, and black pepper in a small bowl and rub evenly over all sides of the ribs.

• 4

  Place the ribs on the rack and smoke for approximately 3 hours until the meat is tender and begins to pull away from the bone.

• 5

  In a separate bowl, whisk together the tomato paste, apple cider vinegar, Dijon mustard, and maple syrup to create a clean-label glaze.

• 6

  Brush the tangy glaze generously onto the ribs during the final 30 minutes of the cooking process.

• 7

  Toss the shredded green cabbage with extra virgin olive oil and fresh parsley for a crisp, high-volume side dish.

• 8

  Slice the ribs between the bones and serve immediately alongside the fresh slaw.