Name: Slow-Cooked BBQ Pork Ribs
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 1 serving
Ingredients: 10 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; 0.25 tsp dry mustard; 2 tbsp tomato paste; 1 tbsp apple cider vinegar; 1 tsp coconut aminos; 1 tsp dijon mustard; 1 cup shredded green cabbage; 0.25 cup shredded carrots; 1 tsp extra virgin olive oil

Nutrition

Per serving

924 calories

Protein: 52g; 22% of calories
Carbs: 18g; 8% of calories
Fat: 73g; 70% of calories

Instructions

Prep 15 min · Cook 6 hr

In a small bowl, combine smoked paprika, garlic powder, onion powder, sea salt, black pepper, and dry mustard to create the dry rub.
Remove the silver skin membrane from the back of the pork ribs and coat both sides thoroughly with the spice rub.
Place the seasoned ribs into the slow cooker, standing them up against the walls if necessary, and cook on low for 6 hours until tender.
While the ribs cook, whisk together tomato paste, apple cider vinegar, coconut aminos, and Dijon mustard to create a clean BBQ glaze.
In a separate bowl, toss the shredded cabbage and carrots with olive oil and a splash of vinegar to make a crisp side slaw.
Once the ribs are finished, brush them with the BBQ glaze and, if desired, broil in the oven for 3 to 5 minutes until the sauce is bubbly and caramelized.
Serve the succulent ribs alongside the refreshing vinegar slaw.

Nutrition

Ingredients

Instructions

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