NUTRITION

SERVINGS

INGREDIENTS

4.5 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

2 tbsp apple cider vinegar

0 tbsp honey

1 tbsp tomato paste

1 tsp dijon mustard

1 cup shredded cabbage

0.5 cup nonfat Greek yogurt

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Season the baby back ribs evenly on both sides with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Wrap the seasoned ribs tightly in a double layer of foil to seal in the juices and place them on the prepared baking sheet.

• 4

  Slow-roast the ribs in the oven for 2 hours, or until the meat is tender and begins to pull away from the bone.

• 5

  While the ribs cook, whisk together the apple cider vinegar, honey, tomato paste, and mustard in a small bowl to create a clean BBQ glaze.

• 6

  In a separate bowl, toss the shredded cabbage with the Greek yogurt and lemon juice to create a creamy, protein-rich slaw.

• 7

  Carefully unwrap the ribs, brush them generously with the prepared BBQ glaze, and return them to the oven under the broiler for 3 to 5 minutes until the sauce is bubbly and caramelized.

• 8

  Slice the ribs between the bones and serve immediately alongside the chilled, crisp slaw.