Name: Sticky BBQ Baby Back Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Pork baby back ribs; 0 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 1 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 1 tbsp Maple syrup; 0.5 tsp Dijon mustard; 1 cup Shredded green cabbage; 0.25 cup Shredded carrots

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 with a sticky, maple-infused sauce served alongside a crisp, tangy vinegar slaw for a perfect balance.

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NUTRITION

Protein

40.1g

Fat

35.4g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork baby back ribs

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tbsp Maple syrup

0.5 tsp Dijon mustard

1 cup Shredded green cabbage

0.25 cup Shredded carrots

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PREPARATION

1
Preheat your oven to 300°F (150°C).
2
Rub the pork ribs evenly with olive oil, sea salt, black pepper, smoked paprika, and garlic powder.
3
Wrap the seasoned ribs tightly in a double layer of aluminum foil and place on a baking sheet.
4
Bake for 2 hours or until the meat is tender and starting to pull away from the bone.
5
In a small bowl, whisk together the tomato paste, apple cider vinegar, maple syrup, and Dijon mustard to create the glaze.
6
Remove the ribs from the oven, open the foil carefully, and brush the top generously with the maple-BBQ glaze.
7
Set the oven to broil and place the ribs back in for 3 to 5 minutes until the sauce is bubbling and sticky.
8
Toss the shredded cabbage and carrots with a small splash of vinegar and salt, then serve alongside the ribs.