Name: Sticky BBQ Baby Back Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Baby back ribs; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.5 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 0 tsp Honey; 0.5 tsp Coconut aminos; 1 cup Shredded cabbage; 0.25 cup Non-fat Greek yogurt; 0.5 tsp Dijon mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sticky BBQ Baby Back Ribs

Slow-roasted baby back ribs glazed in a tangy honey-tomato sauce, served with a crisp and creamy Greek yogurt slaw.

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NUTRITION

Protein

40.4g

Fat

41.9g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Baby back ribs

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.5 tbsp Tomato paste

1 tbsp Apple cider vinegar

0 tsp Honey

0.5 tsp Coconut aminos

1 cup Shredded cabbage

0.25 cup Non-fat Greek yogurt

0.5 tsp Dijon mustard

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PREPARATION

1
Preheat your oven to 300°F.
2
Season the ribs evenly on both sides with the sea salt, black pepper, smoked paprika, and garlic powder.
3
Wrap the ribs tightly in a double layer of parchment paper and aluminum foil, then bake for 2 hours until the meat is tender and pulling away from the bone.
4
While the ribs bake, whisk together the tomato paste, apple cider vinegar, honey, and coconut aminos in a small bowl to create the BBQ glaze.
5
Carefully remove the ribs from the foil, brush them generously with the prepared sauce, and broil on high for 3-5 minutes until the glaze is bubbly and slightly caramelized.
6
In a separate bowl, toss the shredded cabbage with the Greek yogurt and Dijon mustard until well combined, and serve alongside the hot ribs.