Slow-Cooked Baby Back Ribs with BBQ Glaze

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

Slow-Cooked Baby Back Ribs with BBQ Glaze

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Baby Back Ribs with BBQ Glaze

Slow-roasted baby back ribs rubbed with smoky spices and finished with a tangy maple-infused glaze that falls tenderly off the bone.

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NUTRITION

583kcal
Protein
34.9g
Fat
42.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6.75 oz 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

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp Maple syrup

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C) and line a baking sheet with heavy-duty aluminum foil.

  • 2

    Remove the thin membrane, or silverskin, from the back of the ribs by lifting it with a knife and pulling it off with a paper towel for a better grip.

  • 3

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

  • 4

    Rub the spice blend thoroughly into both sides of the ribs, pressing the seasoning into the meat.

  • 5

    Wrap the ribs tightly in a double layer of foil, ensuring the seam is on top to prevent juices from leaking, and place on the baking sheet.

  • 6

    Bake for 2.5 to 3 hours, or until the meat is tender and begins to pull away from the bone.

  • 7

    While the ribs cook, prepare the glaze by whisking tomato paste, apple cider vinegar, Dijon mustard, and maple syrup in a small saucepan over low heat for 5 minutes.

  • 8

    Carefully open the foil packet, drain any excess liquid, and brush the homemade BBQ glaze generously over the top of the ribs.

  • 9

    Switch the oven to broil and place the ribs back inside for 3-5 minutes until the glaze is bubbly and slightly caramelized.

Slow-Cooked Baby Back Ribs with BBQ Glaze

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

Slow-Cooked Baby Back Ribs with BBQ Glaze

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Baby Back Ribs with BBQ Glaze

Slow-roasted baby back ribs rubbed with smoky spices and finished with a tangy maple-infused glaze that falls tenderly off the bone.

NUTRITION

583kcal
Protein
34.9g
Fat
42.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6.75 oz 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

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp Maple syrup

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C) and line a baking sheet with heavy-duty aluminum foil.

  • 2

    Remove the thin membrane, or silverskin, from the back of the ribs by lifting it with a knife and pulling it off with a paper towel for a better grip.

  • 3

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

  • 4

    Rub the spice blend thoroughly into both sides of the ribs, pressing the seasoning into the meat.

  • 5

    Wrap the ribs tightly in a double layer of foil, ensuring the seam is on top to prevent juices from leaking, and place on the baking sheet.

  • 6

    Bake for 2.5 to 3 hours, or until the meat is tender and begins to pull away from the bone.

  • 7

    While the ribs cook, prepare the glaze by whisking tomato paste, apple cider vinegar, Dijon mustard, and maple syrup in a small saucepan over low heat for 5 minutes.

  • 8

    Carefully open the foil packet, drain any excess liquid, and brush the homemade BBQ glaze generously over the top of the ribs.

  • 9

    Switch the oven to broil and place the ribs back inside for 3-5 minutes until the glaze is bubbly and slightly caramelized.