YOUR SOLIN GENERATED RECIPE
Slow-smoked pork ribs coated in a savory dry rub and finished with a tangy sugar-free glaze, served alongside a crisp vinegar-based cabbage slaw.
INGREDIENTS
6 oz Baby back pork 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
0.25 tsp Dry mustard
2 tbsp Sugar-free BBQ sauce
1 tbsp Apple cider vinegar
1.5 cups Shredded cabbage mix
0.5 tsp Extra virgin olive oil
1 cup Fresh green beans
PREPARATION
Preheat your smoker or oven to 225°F using hickory or applewood for optimal flavor.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and dry mustard.
Pat the pork ribs dry with a paper towel and apply the spice rub generously to all sides of the meat.
Place the ribs in the smoker and cook for approximately 3 to 4 hours until the meat is tender and begins to pull away from the bone.
During the final 30 minutes of cooking, brush the ribs with the sugar-free BBQ sauce to create a sticky glaze.
While the ribs finish, whisk the apple cider vinegar and olive oil together, then toss with the shredded cabbage mix to create the slaw.
Steam the fresh green beans for 5-7 minutes until they are bright green and tender-crisp.
Remove the ribs from the smoker, let them rest for 5 minutes, and serve alongside the fresh slaw and green beans.