NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin 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 apple cider vinegar

1 tbsp tomato paste

1 tsp dijon mustard

1 tsp coconut aminos

1 cup asparagus spears

0.5 tsp olive oil

PREPARATION

• 1

  Preheat your smoker to 225°F using apple or hickory wood for a clean smoke flavor.

• 2

  Remove the silver skin membrane from the back of the ribs to ensure the spice rub penetrates the meat.

• 3

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

• 4

  Rub the spice mixture evenly over both sides of the ribs, pressing it into the meat.

• 5

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

• 6

  Whisk together the apple cider vinegar, tomato paste, Dijon mustard, and coconut aminos in a small bowl to create the glaze.

• 7

  Brush the glaze onto the ribs during the last 30 minutes of smoking to allow it to set and caramelize.

• 8

  Toss the asparagus spears with olive oil and roast at 400°F for 10 minutes until they are slightly charred and tender.

• 9

  Slice the ribs between the bones and serve immediately alongside the roasted asparagus.