Name: Smoked BBQ Ribs with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 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 Sugar-free BBQ sauce; 1 cup Shredded cabbage mix; 0.25 cup Plain Greek yogurt; 1 tbsp Apple cider vinegar; 0.5 tsp Dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Slaw

Slow-smoked baby back ribs glazed in tangy sugar-free sauce and served alongside a crisp Greek yogurt slaw for a refreshing, protein-packed crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.7g

Fat

37.3g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

6 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 Sugar-free BBQ sauce

1 cup Shredded cabbage mix

0.25 cup Plain Greek yogurt

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your smoker or oven to 250°F.
2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.
3
Apply the dry rub evenly over all sides of the pork ribs, pressing it into the meat.
4
Place the ribs in the smoker and cook for approximately 3 hours, or until the meat is tender and begins to pull away from the bone.
5
While the ribs smoke, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl until smooth.
6
Toss the shredded cabbage mix with the yogurt dressing until well-coated, then cover and refrigerate to let the flavors meld.
7
During the last 15 minutes of cooking, brush the sugar-free BBQ sauce over the ribs to create a tacky glaze.
8
Remove the ribs from the heat, let them rest for 5 minutes, then slice and serve with the chilled tangy slaw.