NUTRITION

SERVINGS

INGREDIENTS

5.5 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 Date-sweetened BBQ sauce

1 cup Shredded cabbage

0.25 cup Nonfat Greek yogurt

1 tbsp Apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 300°F and line a rimmed baking sheet with foil.

• 2

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

• 3

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

• 4

  Rub the spice blend evenly over both sides of the ribs.

• 5

  Wrap the ribs tightly in a double layer of foil and bake for 90 minutes until the meat is tender and pulling away from the bone.

• 6

  While the ribs bake, prepare the slaw by whisking together the Greek yogurt and apple cider vinegar in a medium bowl.

• 7

  Fold the shredded cabbage into the yogurt mixture until well coated, then cover and refrigerate until serving.

• 8

  Remove the ribs from the oven and carefully open the foil, then increase the oven temperature to 425°F.

• 9

  Brush the top of the ribs generously with the date-sweetened BBQ sauce.

• 10

  Return the ribs to the oven uncovered and roast for 10 to 12 minutes until the sauce is bubbly and caramelized.

• 11

  Allow the ribs to rest for 5 minutes before slicing and serving alongside the chilled cabbage slaw.