NUTRITION

SERVINGS

INGREDIENTS

4 oz Baby back ribs

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 tbsp Tomato paste

0.5 tbsp Honey

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 cup Shredded cabbage

0.75 cup Plain Greek yogurt

PREPARATION

• 1

  Preheat your smoker or oven to 275°F (135°C).

• 2

  Combine the sea salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl to create the dry rub.

• 3

  Pat the baby back ribs dry with a paper towel and apply the spice rub evenly over all sides of the meat.

• 4

  Place the ribs in the smoker or on a parchment-lined baking sheet and cook for approximately 3 hours or until the meat is tender and pulling away from the bone.

• 5

  In a small saucepan, whisk together the tomato paste, honey, half of the apple cider vinegar, and Dijon mustard over low heat until the glaze is smooth.

• 6

  Brush the tangy glaze generously over the ribs and cook for an additional 15 minutes until the sauce is sticky and caramelized.

• 7

  In a medium bowl, toss the shredded cabbage with the plain Greek yogurt and the remaining apple cider vinegar to create a creamy, high-protein slaw.

• 8

  Serve the glazed ribs alongside the fresh slaw for a balanced and satisfying meal.