NUTRITION

SERVINGS

INGREDIENTS

6 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

1 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0 tsp Raw honey

0 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) using a mild wood like apple or hickory.

• 2

  Prepare the ribs by removing the thin silver skin membrane from the back of the rack using a paper towel for grip.

• 3

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

• 4

  Apply the spice rub evenly over all sides of the ribs, pressing it into the meat to ensure it adheres.

• 5

  Place the ribs in the smoker and cook for approximately 3 to 4 hours, or until the meat is tender and has pulled back from the bone ends by about half an inch.

• 6

  While the ribs are smoking, whisk together the apple cider vinegar, Dijon mustard, raw honey, and olive oil in a medium bowl to create the slaw dressing.

• 7

  Add the shredded cabbage and carrots to the dressing, tossing well to coat, and let it chill in the refrigerator for at least 30 minutes.

• 8

  Remove the ribs from the smoker and let them rest for 10 minutes before slicing into individual bones.

• 9

  Serve the warm, smoky ribs alongside the chilled, tangy slaw for a balanced and clean BBQ meal.