NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Baby back pork ribs

0.5 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sugar-free BBQ sauce

1 cup Shredded green cabbage

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) using apple or hickory wood for a clean, smoky flavor profile.

• 2

  Remove the silver skin membrane from the back of the ribs and pat the meat dry with paper towels.

• 3

  Lightly coat the ribs with olive oil to act as a binder, then season evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Place the ribs on the smoker grate and cook for approximately 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 apple cider vinegar and Dijon mustard in a medium bowl, then toss with the shredded cabbage to marinate.

• 6

  During the final 20 minutes of smoking, brush the ribs with a thin layer of sugar-free BBQ sauce to create a sticky glaze.

• 7

  Remove the ribs from the heat and let them rest for 10 minutes before slicing into individual bones and serving with the chilled slaw.