NUTRITION

SERVINGS

INGREDIENTS

5.75 oz baby back pork 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 tbsp tomato paste

2 tbsp apple cider vinegar

1 tsp maple syrup

0.5 tsp yellow mustard

2 cups shredded cabbage

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker or oven to 225°F (107°C).

• 2

  Remove the silver skin membrane from the back of the ribs to ensure maximum tenderness.

• 3

  In a small bowl, mix the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Apply the dry rub generously to all sides of the pork ribs.

• 5

  Place the ribs in the smoker and cook for approximately 3 hours until the meat is tender and begins to pull away from the bone.

• 6

  Prepare the BBQ glaze by whisking together the tomato paste, 1 tbsp of the apple cider vinegar, maple syrup, and mustard.

• 7

  Brush the glaze onto the ribs and cook for an additional 30 minutes until the sauce is sticky and caramelized.

• 8

  In a medium bowl, whisk the remaining 1 tbsp of apple cider vinegar with the olive oil, then toss with the shredded cabbage.

• 9

  Allow the ribs to rest for 10 minutes before slicing and serving alongside the chilled vinegar slaw.