NUTRITION

SERVINGS

INGREDIENTS

6 oz 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 apple cider vinegar

2 tbsp sugar-free BBQ sauce

1.5 cup shredded cabbage

1 tbsp apple cider vinegar

1 tsp dijon mustard

PREPARATION

• 1

  Remove the thin membrane from the back of the baby back ribs using a paper towel for a better grip.

• 2

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

• 3

  Coat the ribs evenly on both sides with the dry rub, pressing it into the meat.

• 4

  Preheat your smoker to 225°F using hardwood like hickory or applewood.

• 5

  Place the ribs on the smoker grate and smoke for approximately 3 hours, or until the meat begins to pull back from the bone.

• 6

  Lightly brush the ribs with the first tablespoon of apple cider vinegar and then the sugar-free BBQ sauce.

• 7

  Continue smoking for another 30 to 60 minutes until the glaze is tacky and the ribs are tender.

• 8

  While the ribs finish, whisk together the second tablespoon of apple cider vinegar and the Dijon mustard in a bowl.

• 9

  Toss the shredded cabbage with the vinegar-mustard mixture to create a crisp, clean slaw.

• 10

  Let the ribs rest for 10 minutes before slicing and serving with the side of slaw.