NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork 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 cup Shredded green cabbage

0.25 cup Shredded carrots

0.5 cup Plain nonfat Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

2 tbsp Sugar-free BBQ sauce

PREPARATION

• 1

  Preheat your smoker or oven to 250°F (121°C).

• 2

  Remove the silver skin membrane from the back of the pork ribs and pat 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 mixture evenly over both sides of the ribs to ensure full flavor coverage.

• 5

  Place the ribs in the smoker or oven and cook for 3 to 4 hours until the meat is tender and begins to pull away from the bone.

• 6

  While the ribs cook, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

• 7

  Toss the shredded cabbage and carrots into the yogurt mixture until well coated, then refrigerate until serving.

• 8

  During the last 20 minutes of cooking, brush the sugar-free BBQ sauce onto the ribs and finish until the glaze is tacky and caramelized.

• 9

  Slice the ribs between the bones and serve immediately alongside the chilled, crunchy coleslaw.