NUTRITION

SERVINGS

INGREDIENTS

6 oz Baby back ribs

1 tbsp Tomato paste

1 tbsp Coconut aminos

0.5 tsp Maple syrup

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 300°F and line a small baking sheet with parchment paper.

• 2

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

• 3

  Rub the spice mixture evenly over both sides of the baby back ribs.

• 4

  Wrap the seasoned ribs tightly in aluminum foil and place them on the baking sheet, roasting for 2 hours until the meat is tender.

• 5

  While the ribs roast, whisk together the tomato paste, coconut aminos, and maple syrup in a small bowl to create the BBQ glaze.

• 6

  In a separate bowl, toss the shredded cabbage with apple cider vinegar and olive oil, then set aside in the refrigerator to marinate.

• 7

  Carefully remove the ribs from the foil, brush the top generously with the BBQ glaze, and set the oven to broil.

• 8

  Broil the ribs for 3 to 5 minutes until the sauce is bubbly and caramelized, then serve alongside the chilled slaw.