NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Baby back pork ribs

1 tbsp Smoked paprika

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Sea salt

0.5 tsp Black pepper

0.25 tsp Dry mustard

2 tbsp Sugar-free BBQ sauce

1 cup Shredded cabbage mix

2 tbsp Nonfat Greek yogurt

1 tsp Apple cider vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) using high-quality hardwood pellets or wood chunks.

• 2

  Remove the silver skin membrane from the back of the ribs by lifting a corner with a knife and pulling it off with a paper towel.

• 3

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

• 4

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

• 5

  Place the ribs in the smoker, bone-side down, and smoke for approximately 3 to 4 hours until the meat is tender and has pulled back from the bone.

• 6

  While the ribs smoke, prepare the slaw by whisking together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl.

• 7

  Toss the shredded cabbage mix into the yogurt dressing until well coated and refrigerate until serving.

• 8

  During the last 30 minutes of smoking, brush the ribs with the sugar-free BBQ sauce to create a sticky glaze.

• 9

  Remove the ribs from the smoker and let them rest for 10 minutes before slicing into individual ribs.

• 10

  Serve the warm ribs alongside the chilled vinegar slaw.