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

0.25 tsp Chili powder

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

0.5 tsp Maple syrup

0.5 tsp Yellow mustard

1 cup Shredded cabbage

0.25 cup Shredded carrots

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, black pepper, and chili powder to create the dry rub.

• 3

  Apply the dry rub generously to all sides of the pork ribs, pressing the spices into the meat.

• 4

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

• 5

  Prepare the glaze by whisking together the tomato paste, apple cider vinegar, maple syrup, and yellow mustard in a small saucepan over low heat.

• 6

  During the last 30 minutes of cooking, brush the tangy glaze over the ribs and allow it to caramelize.

• 7

  Toss the shredded cabbage and carrots with a small splash of additional apple cider vinegar to create a crisp, fresh slaw side.

• 8

  Remove the ribs from the heat, let them rest for 5 minutes, then slice between the bones and serve with the slaw.