Name: Sticky BBQ Baby Back Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Baby back ribs; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 1 tsp Maple syrup; 0.25 tsp Onion powder; 1 cup Broccoli florets; 0.25 cup Nonfat Greek yogurt; 1 cup Shredded cabbage

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

YOUR SOLIN GENERATED RECIPE

Sticky BBQ Baby Back Ribs

Slow-roasted baby back ribs glazed in a sticky, maple-sweetened sauce and served with a crisp, refreshing cabbage slaw for a perfect balance of smoky and bright flavors.

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NUTRITION

Protein

36.0g

Fat

31.8g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Baby back ribs

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Maple syrup

0.25 tsp Onion powder

1 cup Broccoli florets

0.25 cup Nonfat Greek yogurt

1 cup Shredded cabbage

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PREPARATION

1
Preheat oven to 300°F and line a baking sheet with parchment paper.
2
Season the ribs evenly with smoked paprika, garlic powder, sea salt, and black pepper.
3
Wrap the ribs tightly in aluminum foil and bake for 2 hours until the meat is tender and pulling away from the bone.
4
In a small bowl, whisk together the tomato paste, apple cider vinegar, maple syrup, and onion powder to create a clean BBQ glaze.
5
Carefully open the foil, brush the glaze generously over the ribs, and broil on high for 3-5 minutes until the sauce is bubbly and caramelized.
6
Steam the broccoli florets for 5 minutes until vibrant green and tender-crisp.
7
In a separate bowl, toss the shredded cabbage with Greek yogurt and a pinch of salt to create a creamy, protein-packed slaw.