NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork loin 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 Unsweetened BBQ sauce

1 cup Shredded green cabbage

1 tbsp Apple cider vinegar

0.25 cup Plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 300°F (150°C).

• 2

  Pat the ribs dry with a paper towel and rub both sides evenly with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Wrap the seasoned ribs tightly in parchment paper followed by a layer of aluminum foil, then place them on a rimmed baking sheet.

• 4

  Slow-roast the ribs for 2.5 to 3 hours until the meat is tender and starting to pull away from the bone.

• 5

  While the ribs are roasting, whisk together the Greek yogurt and apple cider vinegar in a bowl, then toss with the shredded cabbage to create the slaw.

• 6

  Remove the ribs from the oven, carefully open the foil and parchment, and brush the top of the ribs with the unsweetened BBQ sauce.

• 7

  Set the oven to broil and place the ribs back inside for 3-5 minutes until the glaze is bubbly and slightly caramelized.

• 8

  Let the ribs rest for 5 minutes before slicing and serving alongside the chilled, creamy slaw.