NUTRITION

SERVINGS

INGREDIENTS

12 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

1 tsp Avocado oil

1 tbsp Tomato paste

2 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Dijon mustard

2 cups Shredded cabbage

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your smoker or oven to 275°F.

• 2

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

• 3

  Pat the ribs dry with a paper towel and apply the dry rub evenly over all sides of the meat.

• 4

  Place the ribs on the smoker rack or a parchment-lined baking sheet and cook for approximately 2.5 to 3 hours until the meat is tender and begins to pull away from the bone.

• 5

  While the ribs cook, prepare the glaze by whisking together the tomato paste, 1 tablespoon of apple cider vinegar, honey, and Dijon mustard in a small saucepan over low heat for 5 minutes.

• 6

  In a medium bowl, toss the shredded cabbage with the remaining tablespoon of apple cider vinegar, lemon juice, and avocado oil to make the slaw.

• 7

  During the last 15 minutes of cooking, brush the tangy glaze generously over the ribs.

• 8

  Remove the ribs from the heat, let them rest for 5 minutes, then slice and serve with the fresh cabbage slaw.