Name: Smoked BBQ Ribs with Tangy Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Baby back pork ribs; 0.5 cup Non-fat Greek yogurt; 1 cup Shredded cabbage mix; 2 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 1 tsp Honey; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Yellow mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoked BBQ Ribs with Tangy Glaze

Slow-smoked baby back ribs brushed with a zesty, honey-sweetened glaze and served alongside a crisp, protein-packed Greek yogurt slaw.

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NUTRITION

Protein

34.8g

Fat

26.5g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Baby back pork ribs

0.5 cup Non-fat Greek yogurt

1 cup Shredded cabbage mix

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Honey

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Yellow mustard

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PREPARATION

1
Preheat your smoker to 225°F using applewood or hickory chips for a deep, aromatic flavor profile.
2
Trim any excess fat from the ribs and season them evenly on all sides with sea salt, black pepper, garlic powder, and onion powder.
3
Place the ribs bone-side down in the smoker and cook for approximately 3 to 4 hours until the meat is tender.
4
In a small mixing bowl, whisk together the tomato paste, apple cider vinegar, honey, smoked paprika, and mustard to create the tangy glaze.
5
During the final 30 minutes of cooking, generously brush the glaze over the top of the ribs.
6
While the ribs finish, prepare the slaw by tossing the shredded cabbage mix with the Greek yogurt and a splash of apple cider vinegar.
7
Remove the ribs from the smoker, let them rest for 5 minutes, then slice and serve alongside the chilled, crunchy slaw.