NUTRITION

SERVINGS

INGREDIENTS

12 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

1 tbsp Apple cider vinegar

2 tbsp Sugar-free BBQ sauce

1.5 cup Shredded cabbage mix

0.5 cup Non-fat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker to 225°F using hickory or applewood chips for a deep, smoky flavor profile.

• 2

  Remove the silver skin membrane from the back of the pork ribs to ensure a tender, professional-grade texture.

• 3

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Rub the spice mixture evenly over both sides of the ribs, pressing the seasoning firmly into the meat.

• 5

  Place the ribs in the smoker and cook for approximately 3 hours until the meat is pull-apart tender and reaches internal temperature.

• 6

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

• 7

  While the ribs finish, combine the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

• 8

  Toss the shredded cabbage mix with the yogurt dressing until well-coated and refrigerate until the ribs are ready.

• 9

  Slice the ribs between the bones and serve immediately alongside the chilled, protein-packed coleslaw.