NUTRITION

SERVINGS

INGREDIENTS

3.75 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 Apple cider vinegar

1 tbsp Tomato paste

1 tsp Dijon mustard

0.5 cup Cannellini beans

1 cup Fresh kale

PREPARATION

• 1

  Preheat your smoker to 225°F using high-quality wood pellets or charcoal.

• 2

  Trim any excess fat from the baby back ribs and remove the membrane from the back of the rack.

• 3

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

• 4

  Apply the dry rub evenly over both sides of the ribs, pressing it firmly into the meat.

• 5

  Place the ribs in the smoker and cook for approximately 3 hours until the meat begins to pull back from the bone.

• 6

  In a separate bowl, whisk together the apple cider vinegar, tomato paste, and Dijon mustard to create the tangy glaze.

• 7

  Brush the glaze generously over the ribs and continue smoking for another 30 minutes to allow the sauce to set.

• 8

  While the ribs finish, rinse the cannellini beans and sauté them in a pan with the kale and a splash of water until the kale is tender.

• 9

  Remove the ribs from the smoker, let them rest for 5 minutes, then slice and serve with the warm bean and kale medley.