NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork spare 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

0.25 tsp Dry mustard

2 tbsp Apple cider vinegar

2 tbsp Tomato paste

1 tbsp Coconut aminos

0.25 tsp Liquid smoke

1 cup Shredded green cabbage

0.5 cup Shredded carrots

0.5 tbsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker to 225°F using your choice of hardwood pellets or wood chunks.

• 2

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

• 3

  Pat the pork ribs dry with paper towels and coat all sides thoroughly with the spice rub, pressing it into the meat.

• 4

  Place the ribs directly on the smoker grates and cook for 3 to 4 hours until the meat is tender and begins to pull away from the bone.

• 5

  While the ribs smoke, whisk together the tomato paste, 1 tablespoon of apple cider vinegar, coconut aminos, and liquid smoke in a small saucepan over low heat until smooth.

• 6

  During the last 30 minutes of smoking, brush the prepared BBQ sauce generously over the ribs to create a tacky glaze.

• 7

  In a medium bowl, toss the shredded cabbage and carrots with the remaining 1 tablespoon of apple cider vinegar and the olive oil.

• 8

  Remove the ribs from the smoker, let them rest for 5 minutes, and serve alongside the chilled vinegar slaw.