NUTRITION

SERVINGS

INGREDIENTS

14 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

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Maple syrup

1 tsp Dijon mustard

1 cup Shredded green cabbage

1 tsp Extra virgin olive oil

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your smoker to 225°F using hickory or applewood chips for a deep flavor profile.

• 2

  Remove the thin membrane from the back of the ribs and pat the meat dry with paper towels.

• 3

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

• 4

  Rub the spice blend generously over all sides of the ribs, pressing it into the meat to adhere.

• 5

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

• 6

  In a separate bowl, whisk together the tomato paste, apple cider vinegar, maple syrup, and Dijon mustard until smooth.

• 7

  Brush the glaze evenly over the ribs and continue smoking for another 30 minutes until the surface is tacky and caramelized.

• 8

  While the ribs finish, toss the shredded cabbage with olive oil and lemon juice for a bright, crunchy side.

• 9

  Remove the ribs from the smoker, let them rest for 5 minutes, then slice between the bones and serve immediately.