NUTRITION

SERVINGS

INGREDIENTS

5 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

2 tbsp apple cider vinegar

2 tbsp unsweetened apple sauce

1 tbsp tomato paste

1 tsp dijon mustard

0.5 tsp liquid smoke

1.5 cup broccoli florets

1 cup shredded cabbage

0.25 cup nonfat greek yogurt

PREPARATION

• 1

  Preheat your oven to 300°F (150°C).

• 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 mixture evenly over both sides of the ribs until well coated.

• 5

  Wrap the ribs tightly in aluminum foil and place on a baking sheet, then bake for 2 hours until the meat is tender.

• 6

  While the ribs bake, whisk together 1 tbsp of apple cider vinegar, the apple sauce, tomato paste, mustard, and liquid smoke in a small saucepan over medium heat until thickened.

• 7

  Carefully open the foil and brush the top of the ribs generously with the prepared BBQ sauce.

• 8

  Set the oven to broil and cook the ribs for 3 to 5 minutes until the sauce is bubbling and sticky.

• 9

  Steam the broccoli florets in a basket over boiling water for 5 minutes until tender-crisp.

• 10

  Whisk the remaining apple cider vinegar with the Greek yogurt and toss with the shredded cabbage to serve as a fresh side slaw.