NUTRITION

SERVINGS

INGREDIENTS

6 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

0.25 tsp dry mustard

2 tbsp sugar-free bbq sauce

1.5 cup shredded green cabbage

1 tbsp apple cider vinegar

0.5 tsp extra virgin olive oil

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 300°F and line a rimmed baking sheet with aluminum foil.

• 2

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

• 3

  Pat the ribs dry with a paper towel and rub the spice mixture thoroughly into all sides of the meat.

• 4

  Wrap the ribs tightly in a double layer of aluminum foil and bake for 2 to 2.5 hours until the meat is tender and starting to pull away from the bone.

• 5

  While the ribs roast, whisk the apple cider vinegar and olive oil in a bowl, then toss with the shredded cabbage and set aside in the refrigerator.

• 6

  Carefully remove the ribs from the oven, open the foil packet, and brush the sugar-free BBQ sauce generously over the top of the rack.

• 7

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

• 8

  Garnish the ribs with freshly chopped chives and serve immediately with the chilled vinegar slaw on the side.